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–+ servings

Grilled Mexican Corn

Amanda Cooks & Styles
Also known as "Mexican Street Corn" or "Elote". This grilled corn is perfect for your upcoming summer BBQ's!
5 from 25 votes
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Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 4 servings

Ingredients
  

  • 4 ears of corn
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • ½ teaspoon chili powder
  • 1 tablespoon lime juice
  • 3 tablespoon cilantro fresh chopped
  • ⅛ teaspoon black pepper
  • ⅛ teaspoon garlic powder

Instructions
 

  • Soak corn in husks in a large pot of water for at least 30 minutes. This will bring moisture to the corn and will help the corn steam in the husks while on the grill.
  • In the meantime, make the sauce by mixing lime juice, mayo, sour cream, black pepper and garlic powder. Place in fridge for later use.
  • Preheat your grill to medium-low heat. Add corn with husks to the grill and close lid. Flip corn every few minutes for about 15 minutes.
  • Carefully remove husks and place corn back on the grill over medium heat for a few minutes on each side until you have nice grill marks. Then, transfer corn to a plate.
  • Using a basting brush, brush all sides of the corn with the sour cream mixture. Sprinkle with fresh chopped cilantro and chili powder. Enjoy!

Notes

I cut corn in half to serve. This is completely optional :)
Keyword grilled mexican corn
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