Name: Grilled Mexican Corn Chipotle: The Ultimate Guide to Smoky Perfection
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Ingredients: 6 ears of fresh corn, husks and silk removed; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/4 cup finely grated Cotija cheese, plus more for garnish; 2 tablespoons chopped fresh cilantro; 1-2 chipotle peppers in adobo sauce, finely minced (depending on desired spice level); 1 tablespoon adobo sauce (from the can of chipotle peppers); 1 lime, juiced; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne pepper (optional, for extra heat); Salt and freshly ground black pepper to taste; Vegetable oil, for grilling

Grilled Mexican Corn Chipotle, or Elote, is a summer staple that I absolutely adore, and I'm thrilled to share my version with you! Forget boring corn on the cob; this recipe explodes with flavor, transforming a simple vegetable into a truly unforgettable side dish or snack. Imagine sinking your teeth into sweet, juicy corn kernels, perfectly charred from the grill, slathered in a creamy, smoky chipotle mayo, and sprinkled with salty cotija cheese and a zesty lime kick. Are you drooling yet?

Elote boasts a rich history, deeply rooted in Mexican street food culture. For generations, vendors have perfected this culinary art, offering their own unique twists on this beloved classic. The combination of textures and tastes – the sweetness of the corn, the tang of the lime, the creamy coolness of the mayo, and the salty bite of the cheese – is simply irresistible. It's no wonder Grilled Mexican Corn Chipotle has become a global phenomenon!

What makes this dish so universally loved? Beyond the incredible flavor profile, it's also incredibly easy to make. Whether you're hosting a backyard barbecue or simply craving a delicious and satisfying treat, this recipe is a guaranteed crowd-pleaser. Plus, it's a fantastic way to elevate your summer grilling game and impress your friends and family with your culinary skills. So, fire up the grill, gather your ingredients, and let's get started on this amazing journey of flavor!

Ingredients:

6 ears of fresh corn, husks and silk removed
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup finely grated Cotija cheese, plus more for garnish
2 tablespoons chopped fresh cilantro
1-2 chipotle peppers in adobo sauce, finely minced (depending on desired spice level)
1 tablespoon adobo sauce (from the can of chipotle peppers)
1 lime, juiced
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for extra heat)
Salt and freshly ground black pepper to taste
Vegetable oil, for grilling

Preparing the Corn for Grilling

First things first, let's get that corn ready for the grill! Make sure you've removed all the husks and silk from the corn. Give them a good rinse under cold water to remove any lingering bits.
Now, lightly brush each ear of corn with vegetable oil. This will help prevent them from sticking to the grill and give them a nice char. Don't overdo it – just a light coating is all you need.
Season the corn lightly with salt and pepper. This simple seasoning will enhance the natural sweetness of the corn and complement the smoky flavor from the grill.

Grilling the Corn

Preheat your grill to medium-high heat. You want it hot enough to get a good char on the corn, but not so hot that it burns before it's cooked through. If you're using a charcoal grill, make sure the coals are evenly distributed.
Place the corn directly on the grill grates. Make sure they aren't too close together, you want to be able to turn them easily.
Grill the corn for about 10-15 minutes, turning it every few minutes, until it's nicely charred on all sides and the kernels are tender. The exact grilling time will depend on the heat of your grill, so keep a close eye on it. You're looking for a beautiful, slightly blackened appearance.
To test for doneness, carefully pierce a kernel with a fork. It should be tender and juicy. If it's still firm, continue grilling for a few more minutes.
Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling. This will make it easier to apply the delicious chipotle sauce.

Making the Chipotle Sauce

While the corn is grilling, let's whip up that amazing chipotle sauce! In a medium-sized bowl, combine the mayonnaise, sour cream, Cotija cheese, and chopped cilantro.
Add the minced chipotle peppers and adobo sauce to the bowl. Remember, the amount of chipotle peppers you use will depend on your spice preference. Start with one pepper and add more if you like it extra spicy.
Squeeze in the juice of one lime. The lime juice will add a bright, tangy flavor that complements the smoky chipotle peppers.
Stir in the garlic powder and cayenne pepper (if using). The garlic powder adds a subtle savory note, while the cayenne pepper provides an extra kick of heat.
Season the sauce with salt and freshly ground black pepper to taste. Be sure to taste the sauce and adjust the seasonings as needed. You want it to be perfectly balanced and bursting with flavor.
Whisk all the ingredients together until the sauce is smooth and creamy. If the sauce is too thick, you can add a tablespoon or two of milk or water to thin it out.

Assembling the Grilled Mexican Corn Chipotle

Now for the fun part – assembling the grilled Mexican corn! Once the corn has cooled slightly, spread a generous layer of the chipotle sauce over each ear. Make sure to coat all sides of the corn for maximum flavor.
Sprinkle the corn with additional Cotija cheese. The salty, crumbly cheese adds a wonderful texture and flavor contrast to the creamy sauce and sweet corn.
Garnish with a sprinkle of fresh cilantro. The cilantro adds a pop of color and a fresh, herbaceous aroma.
Serve immediately and enjoy! This grilled Mexican corn is best enjoyed hot off the grill, while the corn is still juicy and the sauce is creamy.

Tips and Variations

Spice it up! If you're a fan of spicy food, feel free to add more chipotle peppers or a pinch of cayenne pepper to the sauce. You can also add a dash of hot sauce for an extra kick.
Make it vegetarian. This recipe is naturally vegetarian, but you can easily make it vegan by using vegan mayonnaise and sour cream.
Add some heat with other peppers. Instead of chipotle peppers, try using other types of peppers, such as jalapeños or serranos. Just be sure to adjust the amount to your desired spice level.
Grill the corn in the husks. For a slightly different flavor and texture, you can grill the corn in the husks. Simply soak the corn in water for about 30 minutes before grilling, then grill it in the husks for about 20-25 minutes, turning occasionally.
Use different cheeses. If you don't have Cotija cheese on hand, you can use other types of cheese, such as Parmesan, feta, or queso fresco.
Add some lime zest. For an extra burst of citrus flavor, add a teaspoon of lime zest to the sauce.
Make it ahead of time. You can make the chipotle sauce ahead of time and store it in the refrigerator for up to 3 days. Just be sure to bring it to room temperature before using. You can also grill the corn ahead of time and reheat it on the grill or in the oven before serving.
Serving suggestions. This grilled Mexican corn is a perfect side dish for barbecues, picnics, and potlucks. It also makes a great snack or appetizer. Serve it with grilled chicken, steak, or fish for a complete meal.
Don't overcook the corn. Overcooked corn will be dry and tough. You want to grill it until it's just tender and slightly charred.
Use fresh ingredients. The best grilled Mexican corn is made with fresh, high-quality ingredients. Use fresh corn, ripe limes, and good-quality mayonnaise and sour cream for the best results.

Storing Leftovers

If you happen to have any leftover grilled Mexican corn (which is unlikely!), you can store it in the refrigerator for up to 3 days. To reheat, simply wrap the corn in foil and bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat it on the grill or in the microwave.

Nutritional Information (Approximate)

Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.

Calories: Approximately 250-300 per ear
Fat: 15-20 grams
Protein: 5-7 grams
Carbohydrates: 25-30 grams

This recipe is a crowd-pleaser and is sure to be a hit at your next gathering. The combination of sweet corn, smoky chipotle peppers, creamy sauce, and salty cheese is simply irresistible. So fire up the grill and get ready to enjoy some delicious grilled Mexican corn!

Conclusion:

So, there you have it! This Grilled Mexican Corn Chipotle recipe is truly a game-changer. It's not just corn on the cob; it's an explosion of smoky, spicy, and creamy flavors that will transport you straight to a vibrant Mexican street food market. The char from the grill, the kick from the chipotle, and the coolness of the crema all come together in perfect harmony. Trust me, once you try it, you'll be making it all summer long! But why is this recipe a must-try? Well, beyond the incredible taste, it's incredibly easy to make. We're talking minimal prep time and simple grilling techniques. Even if you're a novice griller, you can absolutely nail this recipe. Plus, it's a fantastic way to elevate a simple side dish into something truly special. Forget boring, bland corn – this is the real deal! It's the perfect addition to any barbecue, potluck, or even just a weeknight dinner. Looking for serving suggestions? This Grilled Mexican Corn Chipotle is fantastic on its own, but it also pairs beautifully with grilled chicken, steak, or fish. Imagine serving it alongside some juicy carne asada or some grilled shrimp tacos – the possibilities are endless! You can also get creative with your toppings. Try adding a sprinkle of cotija cheese for an extra salty kick, or a squeeze of lime juice for a burst of freshness. For those who like it extra spicy, a dash of your favorite hot sauce will do the trick. And speaking of variations, don't be afraid to experiment! If you're not a fan of chipotle peppers, you can substitute them with another type of chili powder, like ancho or guajillo. You can also adjust the amount of spice to your liking. If you prefer a milder flavor, simply use less chipotle powder. For a vegan version, swap the crema for a plant-based alternative. There are so many ways to customize this recipe to suit your taste preferences. I truly believe that this Grilled Mexican Corn Chipotle will become a staple in your summer cooking repertoire. It's a crowd-pleaser, it's easy to make, and it's absolutely delicious. So, what are you waiting for? Fire up your grill, gather your ingredients, and get ready to experience the best corn on the cob you've ever had! I'm so excited for you to try this recipe! And I'd love to hear about your experience. Did you make any variations? What did you serve it with? What did your family and friends think? Please, share your thoughts and photos in the comments below. I can't wait to see your creations! Happy grilling!