This Mexican Street Corn may just be the new favorite way to make corn on the cob! Tangy, spicy, juicy, tender grilled corn that will make you wish you had more!
I’ve seen recipes similar to this on several social media sites. It always intrigued me but not enough to attempt it. Tonight was different. The baby daughter, who happens to be 4 months pregnant and experiencing strange cravings, was here for dinner. I mentioned this to her and her response was, “Yes! Let’s do it!” Who could say no?
I didn’t have all the ingredients listed in the other posts, so I used what I had and improvised the rest. That’s the beauty of cooking…make it your own by using what you have on hand! Here is the result.
Begin by grilling your corn to perfection.
While the corn is grilling, prepare the remaining ingredients. In a medium sized bowl, thoroughly combine the sour cream, mayonnaise, lime juice, paprika, garlic, Tajin, 1/4 cup of cilantro, salt, and pepper. Set aside.
Tajin is a wonderful spice that I use quite often. It is made from chili peppers, salt, and dehydrated lime. If you prefer, you can also use chili powder or your favorite spice in place of the Tajin. Mexican Street Corn needs some type of heat, doesn’t it?
In a pie dish, plate, or sheet pan, add the Parmesan cheese, remaining cilantro, and additional Tajin if desired. Mix well and set aside. You will want a shallow vessel so that you can roll the corn evenly.
When your corn is ready, spoon the sour cream mixture over making sure the corn is thoroughly covered.
Roll the corn in the Parmesan mixture, covering well.
How simple was that? It may be simple to make but the flavors are amazing. We had to put another ear of corn on the grill for the baby girl because one just wasn’t enough.
If you are interested in more Mexican recipes, try this one for Mexican Cornbread. It’s delicious!
Mexican Street Corn (Elote)
- 8 ears corn on the cob, grilled
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cilantro, chopped and divided
- 1 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/2 teaspoon Tajin may substitute chili powder or other spice of choice
- 1 lime, juiced
- 1/2 cup Parmesan cheese
- salt and pepper, to taste
- Grill the corn until lightly charred. You may also bake in a 400-degree oven.
- In a medium bowl, combine the sour cream, mayonnaise, 1/2 of the cilantro, paprika, Tajin, granulated garlic, lime juice, salt, and pepper.
- In a pie dish or plate, mix the Parmesan cheese, remaining cilantro, and additional Tajin if desired.
- Spoon the sour cream mixture over the cooked corn.
- Roll the corn in the Parmesan mixture until well coated.