Print

Easy Grilled Corn Elote Skewers: Perfect Tailgate Recipe

easy grilled corn elote skewers - featured image
Print Recipe

These easy grilled corn elote skewers are messy in the best way, with a perfect balance of smoky char, creamy mayo-lime coating, salty cotija, and just enough heat to wake up your taste buds. They are the kind of thing you make for a tailgate and suddenly become the person everyone asks to bring ‘that corn thing’ to every party.

Ingredients

Scale
  • 6 ears fresh corn on the cob
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 1 cup cotija cheese, crumbled
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin (optional)
  • Kosher salt to taste
  • Black pepper to taste
  • 1/4 cup fresh cilantro, finely chopped
  • Wooden skewers, soaked in water for 30 minutes

Instructions

  1. Prep the Corn: Shuck the corn and remove all the silk. Rinse each ear under cold water. If you have time, blanch the corn in boiling water for 3 minutes, then plunge into ice water. This step is optional, but it ensures the corn is tender even if your grill runs hot. Pat the corn completely dry.
  2. Cut the Corn into Rounds: Place each ear on a cutting board. Using a sharp chef’s knife, cut the corn crosswise into 2-inch rounds. You should get about 4 to 5 rounds per ear. Be careful—the corn can roll. Go slow and keep your fingers tucked.
  3. Thread onto Skewers: Take a soaked wooden skewer and thread it through the center of each corn round, pushing gently. Aim for 3 to 4 rounds per skewer, leaving a little space between each piece so heat can circulate. Press them snug but not tight—you want airflow.
  4. Make the Coating: In a small bowl, whisk together the mayonnaise, crema, lime juice, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Taste it. It should be tangy, creamy, and just a little spicy. Adjust the lime or chili to your preference.
  5. Preheat the Grill: Heat your grill to medium-high heat, about 400°F. Clean the grates well and oil them lightly. You want those grates hot enough to sear but not so hot that the sugar in the corn burns instantly.
  6. Grill the Skewers: Place the skewers directly on the grill grates. Cook for 8 to 10 minutes total, turning every 2 to 3 minutes. You are looking for char marks on all sides—some kernels will blacken, and that is exactly what you want. The corn should be tender when pierced with a knife.
  7. Coat the Corn: Remove the skewers from the grill and let them cool for 1 minute. Using a basting brush, generously coat each skewer with the mayo mixture. Do not be shy—every kernel should be glistening. Work quickly while the corn is still warm so the coating melts into the crevices.
  8. Add the Cheese and Cilantro: Sprinkle the crumbled cotija cheese generously over the coated skewers. Follow with chopped cilantro. The cheese will stick to the creamy coating immediately. If you want extra, press it gently with your fingers.
  9. Finish with Lime: Squeeze fresh lime juice over the top. Serve immediately with extra lime wedges on the side. That final squeeze of acid right before eating makes everything pop.

Notes

Soak wooden skewers in water for at least 30 minutes to prevent burning. Blanching the corn is optional but recommended for tender kernels. Coat the corn while it is still warm for best adhesion. For extra flavor, brush a thin layer of the mayo mixture on the corn before grilling, then add the full coating after. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat on a grill or in a hot skillet.

Nutrition

Keywords: grilled corn, elote, tailgate, Mexican street corn, summer recipe, easy appetizer

Find it online: https://twirltaste.com/easy-grilled-corn-elote-skewers-perfect-tailgate-recipe/