Grilled Corn, Mexican Style Recipe (2024)

For a little more authentic "street corn" like you find in Mexico City, use 4-6 T. mayo. Add a few drops of Cholula hot sauce, and sprinkle with crumbled cotija cheese. (Use feta cheese if you can't find cotija.) Also, use ancho chile powder, not just any red chile powder.

Don't try to grill the raw corn. Microwave it with the husk on. I put 3 in the microwave for about 8 min. Remove the husk then grill. Much easier and same taste.

I don't own a grill, I live in an apartment and have a stove, can I do this with the grill in my stove?

Where's the Cotija cheese? That's an integral part of grilled elotes. No cotija = a PB&J with no PB.

We soak the corn in the husks 15-60 minutes (depends on how much time we have). Then peel some of the husk off and roast it about 8-10 minutes on one side, flip it and roast 8-10 minutes on the second side. You'll get perfectly steamed corn and some charred spots.

You should be able to broil it. I think pretty much anything you grill over direct heat can also be done in the broiler.

Don't microwave it! Totally different flavor! We have been grilling corn, husk OFF, for the last few summers. Totally amazing flavor. We have coated it with olive oil and then added some fresh chopped herbs and a little more olive oil and salt before serving - fabulous. Can't wait to try some of the mayo from this recipe, and cheese per the comments. Thanks!

Use more mayo and cumin which was fabulous
Remember to soak the corn while husks still on
Fabulous recipe

The recipe is fantastic. Moreso, the video that goes with it. Mark Bittman, and the Ennio Morricone intro, made me laugh out loud. The chili-lime sauce is beautiful, too. We've just been enjoying the unadorned flavour of the corn so far, with a little olive oil. When we tried this sauce we realized it was time for a change. Bring on the corn on the cob sauces. There's still time this summer!

First you need GOOD, FRESH CORN!! Was at a high end Mexican Restaurant in Chicago and they served the oldest, tuff Corn I've ever eaten as this dish - YUCK!!Add a dollop of Crema, not Sour Cream, to the Mayo. Also Ancho chili powder is even better along with Cotija Cheese.Easiest way to do it is microwave the corn and mix all of this in a bowl ...

Don't have a grill, so did as usual and roasted corn with husks intact in oven. Used smoked ancho chili powder, and added just a little cotija cheese. Mayonaise is essential to authenticity, unidentifiable if you don't know. I keep throwaway pointed chopsticks from restaurants: Poke one into each cob after roasting and cleaning. Makes it like the real thing, and provides a handle. Then dress as recipe says, only I brush on butter first as my favorite restaurant does. Heaven.

Try cooking the corn before you grill it by par-boiling in in 1 cup milk mixed with 4 cups of water and 4 tbs of butter.

My daughter has braces so I took the corn off the cob when finished and stirred in the mayo! Success! Everyone loved the flavor (and the orthodontist can rest easy that my daughter's braces are still intact).

For a little more authentic "street corn" like you find in Mexico City, use 4-6 T. mayo. Add a few drops of Cholula hot sauce, and sprinkle with crumbled cotija cheese. (Use feta cheese if you can't find cotija.) Also, use ancho chile powder, not just any red chile powder.

For a little more authentic "street corn" like you find in Mexico City, use 4-6 T. mayo. Add a few drops of Cholula hot sauce, and sprinkle with crumbled cotija cheese. (Use feta cheese if you can't find cotija.) Also, use ancho chile powder, not just any red chile powder.

Corn charred with grill on low, still too tough to eat. I had to add them to the microwave for a quick fix. Next time I’ll pre-steam the corn until almost done, then add the char on the grill. Happily, it tastes great at the end.

Husked corn, laid on grill total of 10 minutes, turned a few times. No sauce. Delicious.

Loved it!

cojita cheese is the key

Fantastic. I made it exactly as directed with fresh picked local corn from the farmers market. Best corn we’ve ever had.

Fun and easy. Used chipotle Chile, nice smoke. Char is important.

Fun and easy. Used Chipotle pepper nice heat. Car is important.

When you have fresh shiny corn it doesn't need a thing! When I was a kid we always used salt and butter. I didn't realize how wonderful really fresh corn is until I went to a local farmer who had a field right in the city near me and he'd have me even taste his corn raw! We steam corn for a few minutes. Grilling takes a bit longer. The worst thing that is so many people over cook it especially restaurants!

A little less lime juice next time

Didn’t have access to a grill, made it in the oven. This turned out perfectly! I added a little grated Parmesan and Romano after the mayo paste. Best corn ever!

I see notes telling to do such things as microwave, to butter the corn, to leave the husks on. My advice? Do this recipe EXACTLY as described and it is no fail. A little char to the corn kernels is magical. I'll probably never enjoy any method of cooking corn half as much as I've enjoyed this. Simple, easy, and perfect.

Excellent! I buttered the corn and wrapped each ear in foil, put on grill til a little roasty. Added cilantro to the sauce. Open the foil, put a tablespoon of sauce on the hot corn, roll it, salt, pepper, then a spoon of crumbled cojita cheese. Easy. Irresistible. Served with smoked ribs and wings for football Sunday.

I did this in the oven because I didn't have access to a bbq - 400 degrees (sheet pan lined with parchment) turn after 20 minutes, another 15, 10 and 10. Turned out really good.

Forgot to mention in my previous comment that I painted the corn with the mayo mixture and then cooked, makes it moist and delicious but also got nice and crispy from the oven :)