Grilled Corn Mexican Style Recipes

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MEXICAN GRILLED CORN



Mexican Grilled Corn image

If corn on the cob is pure Americana, then this cheesy, chili-flecked Mexican rendition is pure genius. Try to use queso fresco or cotija, two Mexican cheeses that give a real-deal touch when swapped with the Parmesan in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 15m

Number Of Ingredients 7

1/3 cup (about 1 1/2 ounces) grated Parmesan
4 ears corn, husks and silk removed, cut in half
1 tablespoon butter, room temperature
Coarse salt and ground pepper
2 tablespoons light mayonnaise
1/4 teaspoon chili powder, preferably chipotle
1 lime, cut into wedges, for serving

Steps:

  • Heat grill to high. Place cheese on a plate or in a shallow bowl; set aside.
  • Brush corn with butter, and season with salt and pepper. Grill, turning every 2 to 3 minutes, until tender and slightly charred, 10 to 12 minutes; let cool 2 to 3 minutes.
  • Brush corn with mayonnaise, and roll in cheese to coat. Sprinkle with chili powder; serve with lime wedges.

Nutrition Facts : Calories 157 g, Fat 8 g, Fiber 2 g, Protein 6 g

GRILLED CORN, MEXICAN STYLE



Grilled Corn, Mexican Style image

Not only is this recipe very easy, it results in the kind of deep flavor associated with the crunchy street corn of Mexico. In many parts of Mexico, though, that crunchiness is highlighted with a creamy chile-lime sauce. This is more unusual than the tried, true and unbeatable butter-salt-and-pepper combination, and only slightly more complicated. Just mix together mayonnaise, freshly squeezed lime juice, chile powder, salt and pepper. It's pretty authentic, and a combination that brings out the grilled flavor, and balances the sweetness of fresh corn perfectly.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 ears of corn, husked
2 tablespoons mayonnaise
1 to 2 tablespoons freshly squeezed lime juice, or to taste
1/4 teaspoon chili powder, or to taste
Salt
freshly ground black pepper

Steps:

  • Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on grill and cook until kernels begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
  • Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.

Nutrition Facts : @context http, Calories 176, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 322 milligrams, Sugar 5 grams

MEXICAN GRILLED CORN



Mexican Grilled Corn image

I consider this to be the greatest corn-on-the-cob recipe of all time. The way the mild, subtly salted cheese works with an ancho-lime mayonnaise, along with that buttery, smoky corn, is a magnificent combination of flavors. Perfecto!

Provided by Chef John

Categories     Side Dish     Vegetables     Corn

Time 25m

Yield 8

Number Of Ingredients 9

½ cup mayonnaise
1 lime, juiced
1 tablespoon ground ancho chile pepper
1 teaspoon smoked paprika
8 ears corn on the cob, husked
¼ cup butter, melted, or as needed
½ cup freshly grated Cotija cheese
1 pinch salt to taste
1 lime, sliced

Steps:

  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine mayonnaise, lime juice, ancho chile powder, and smoked paprika in a bowl; whisk until smooth. Refrigerate until needed.
  • Bring a large pot of salted water to a boil. Boil corn in the salted water for 5 minutes. Drain the corn.
  • Place ears of corn on hot grill and cook until the kernels begin to brown and caramelize, 2 to 3 minutes. Turn the corn and continue to cook, turning ears after 1 to 2 minutes, until they are browned with slightly charred, caramelized spots.
  • Generously brush corn with melted butter and ancho-lime mayonnaise until kernels are coated. Sprinkle ears with Cotija cheese and salt. Garnish with slices of lime.

Nutrition Facts : Calories 265 calories, Carbohydrate 19.9 g, Cholesterol 29.1 mg, Fat 20.3 g, Fiber 3 g, Protein 5.1 g, SaturatedFat 7 g, Sodium 245.9 mg, Sugar 3.3 g

GRILLED MEXICAN STREET CORN (ELOTE)



Grilled Mexican Street Corn (Elote) image

Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!

Provided by Megan Keno

Categories     Side Dish     Grill     Quick and Easy

Time 20m

Yield 8

Number Of Ingredients 10

6 to 8 medium ears sweet corn, husks removed
1/2 cup Mexican crema, or sour cream
1/2 cup mayonnaise
1/2 cup minced cilantro
1 clove garlic, minced
1/4 teaspoon ground chipotle pepper, to taste
2 teaspoons lime zest, from one lime
2 tablespoon lime juice, from one lime
1/2 cup cotija cheese, crumbled
Lime wedges, to serve

Steps:

  • Heat a gas or charcoal grill to 400F: Clean the grates once it has heated.

Nutrition Facts : Calories 242 kcal, Carbohydrate 19 g, Cholesterol 26 mg, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, Sodium 274 mg, Sugar 4 g, Fat 18 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g

MEXICAN GRILLED CORN



Mexican Grilled Corn image

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish

Steps:

  • Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

GRILLED MEXICAN-STYLE CORN



Grilled Mexican-Style Corn image

This is the best corn on the cob you will ever have. You can also cook it in the kitchen if grilling is not possible. My family eats this all summer long. This recipe came from Martha Stewart Living.

Provided by Shelly R

Categories     Corn

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

8 ears corn
1 cup sour cream or 1 cup creme fraiche
1/8 teaspoon cayenne pepper
2 cups dry aged cheese, such as jack or asiago,grated

Steps:

  • Set out the sour cream, cheese, and corn, and let each person fix his own.
  • Heat grill to medium high.
  • Place 1 cup sour cream or creme fraiche in a small bowl and sprinkle with 1/8 teaspoon cayenne pepper; set aside.
  • Grate 2 cups cheese into a small bowl; set aside.
  • Grill corn until tender, about 15 minutes, turn frequently.
  • Remove from grill; when cool enough to handle, pull back husks and remove silk.
  • Brush corn with sour cream and roll in cheese.

Nutrition Facts : Calories 282.6, Fat 14.4, SaturatedFat 8.3, Cholesterol 30.7, Sodium 308.2, Carbohydrate 33.2, Fiber 3.3, Sugar 3.8, Protein 10.4

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