Broiled Mexican Street Corn is an essential for summer BBQs and picnics. Full of flavor straight from the grill or oven, make these to accompany any spring or summer meal!
Broiled Mexican Corn – The Perfect Side Dish!
Since moving to our forever home a few years ago, we have made it a habit to enjoy our backyard deck as much as possible. We use the grill at least three or four times per week. This savory side dish can be grilled or even made indoors in your oven.
The first time I ever had Mexican Street Corn, also known as Elote, was at a street fair for the 4th of July as a teenager. Growing up in Illinois until my early teens, I thought I’d enjoyed corn cooked every way possible. But when a friend introduced me to a vendor who made the Elote, I was instantly in love. The charred kernels and mouthwatering sauce adds the perfect burst of flavor to an ear of corn.
Ingredients and Tools to Make Mexican Street Corn:
- Large rimmed baking sheet (This half sheet pan from USA Pan is my favorite!)
- Aluminum foil
- Ears of corn
- Unsalted butter
- Mexican crema (or sour cream)
- Mayonnaise
- Fresh cilantro
- Taco seasoning
- Sea salt & black pepper
- Cojita cheese
- Ground chipotle or smoked paprika
How to Make Mexican Street Corn:
Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush with the melted butter on all sides.
Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
Remove the broiled corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!
Mexican Street Corn
Broiled Mexican Street Corn is an essential for summer BBQs and picnics. Full of flavor straight from the grill or oven, make these to accompany any spring or summer meal!
Ingredients
Taco Seasoning
- 2 Tablespoons chili powder
- 1 Tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoon fine sea salt
- 1 teaspoon ground black pepper
- ½ teaspoon ground white pepper
- ¼ - ½ teaspoon cayenne pepper
Remaining Ingredients
- 6 large ears of corn
- 3 Tablespoons unsalted butter, melted
- ½ cup Mexican crema or sour cream
- ½ cup mayonnaise
- 3 Tablespoons fresh cilantro, chopped, divided
- 1 Tablespoon taco seasoning
- Sea salt and black pepper, to taste
- ¼ cup Cojita cheese, crumbled
- 1-2 teaspoon ground chipotle or smoked paprika
Instructions
Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush with the melted butter on all sides.
Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
Remove the broiled corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 46mgSodium: 1019mgCarbohydrates: 31gFiber: 5gSugar: 7gProtein: 7g
This data was provided and calculated by Nutritionix on 4/24/2021
What to Pair with Mexican Street Corn:
- Easy Refried Beans
- Mexican Chopped Salad with Avocado Dressing
- Steak Street Tacos
- Beef Taco Skillet
- Loaded Sheet Pan Nachos
- Cast Iron Carne Asada
- Pork Carnitas Bowls
- Chicken Fajitas
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