Grilled Street Corn Recipes
GRILLED STREET CORN
Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime grilled corn turned out to be just right. -Ashley Crainshaw, Shawnee, Kansas
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks; secure with kitchen string. Rinse corn under water, moistening husks. Grill corn, covered, over medium heat 20-25 minutes or until tender, turning often., In a small bowl, mix remaining ingredients until blended. Cut string from corn and peel back husks. Spread corn with sour cream mixture.
Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 180mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
GRILLED MEXICAN STREET CORN (ELOTE)
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
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
GRILLED MEXICAN STREET CORN
Provided by Robert Irvine : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat a grill to medium-high heat.
- For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
- For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
- For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
- Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.
GRILLED STREET CORN RECIPE | TRAEGER GRILLS
Grilled mexican street corn topped with lime, cotija cheese, and cilantro. Give your table side some Latin flare with some zesty grilled elote.
Provided by Timothy Hollingsworth
Categories Vegetables
Number Of Ingredients 9
Steps:
- When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
- Brush corn with oil and place on grill, turning occasionally.
- While corn is on the grill, mix mayonnaise with chile powder, cilantro, lime juice and zest in a bowl. Season with salt.
- After about 10 minutes corn should be cooked through and slightly charred on the outside. Remove from grill.
- Top corn with chile mayonnaise then sprinkle on the Cotija cheese and chopped cilantro. Enjoy!
GRILLED STREET CORN RECIPE | TRAEGER GRILLS
Grilled mexican street corn topped with lime, cotija cheese, and cilantro. Give your table side some Latin flare with some zesty grilled elote.
Provided by Timothy Hollingsworth
Categories Vegetables
Number Of Ingredients 7
Steps:
- When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
- Brush corn with oil and place on grill, turning occasionally.
- While corn is on the grill, mix mayonnaise with chile powder, cilantro, lime juice and zest in a bowl. Season with salt.
- After about 10 minutes corn should be cooked through and slightly charred on the outside. Remove from grill.
- Top corn with chile mayonnaise then sprinkle on the Cotija cheese and chopped cilantro. Enjoy!
MEXICAN STREET CORN
Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain., Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often. Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.
Nutrition Facts :
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