BBQ Elote (Mexican Street Corn)
Corn on the Cob, Taken Up a Level
If you’ve never had Elote before, you’re in for a treat.
This is one of those BBQ sides that feels simple, but delivers big on flavour. Corn on the Cob cooked over charcoal, picked up with a light char, then coated in a creamy, tangy topping with cheese, chilli and lime. It’s messy, bold and absolutely worth it.
It works brilliantly alongside grilled chicken, tacos, steak or pretty much anything else you’re cooking over fire. In truth, it is one of those dishes that can steal the show. I served this with my Peruvian Chicken and it goes great.
Preparing the Corn
The beauty of Elote is that there is not much prep involved, but the combination of flavours is what makes it special.
The sauce is a simple mix of mayonnaise, sour cream, garlic, lime juice and Mexican Style Seasoning (Cooks’ Ingredients Waitrose). Traditionally, this would be a spice called tajin. That gives you richness, freshness and just enough heat. Once the corn comes off the BBQ, the sauce softens slightly against the heat and helps everything else stick.
For the cheese, cotija is the traditional option, but feta works really well and is much easier to get hold of here in the UK.
Cooking the Corn
For this cook, I set up a two-zone fire on the BBQ using the SNS Kettle.
This is definitely one for cooking directly over the heat, but I tend to cook indirect at first and then get that char on it towards the end of the cook.
I cooked the corn until the kernels picked up a good mix of colour and then move over for the char. You do not want to rush this part. A bit of blackening is exactly what gives it that proper grilled flavour.
Once the corn is cooked, the key is to get the topping on while it is still hot. That way the sauce loosens slightly, the cheese softens, and the whole thing comes together properly.
Putting It Together
Once the corn is off the grill, brush or spoon over the sauce generously, then finish with the crumbled cheese, chopped coriander, an extra squeeze of lime and a dusting of chilli powder.
Serve it straight away while everything is still warm and fresh.
The Verdict
This is a proper BBQ side dish. It is quick to make, full of flavour and a brilliant way to do something a bit different with corn on the cob. The char from the BBQ, the creamy topping and the hit of lime all work beautifully together.
It is the sort of side I would happily put on the table with almost any BBQ meal, and once people try it, they will ask for it again.
BBQ Elote (Mexican Street Corn)
Ingredients
- 4 corn on the cob husks removed
- 2 tbsp Mayonnaise
- 2 tbsp Sour Cream
- 1 Garlic Clove finely grated
- Juice and Rind of 1 lime
- 50 g Feta or cotija-style cheese crumbled
- 1-2 tsp Mexican Style Seasoning (Tajin)
- Small Handful Fresh Coriander finely chopped
- Salt
- Black pepper
Instructions
Preparing the Corn
- Remove the husks from the corn and set aside.
- In a small bowl, mix together the mayonnaise, sour cream, garlic, lime juice, tajin (I used Mexican Style Seasoning – Cooks' Ingredients from Waitrose) and a pinch of salt and pepper.
Cooking the Corn
- Set up your BBQ for direct cooking over a medium-high heat.
- Place the corn directly onto the grill and cook for 8 to 10 minutes, turning regularly until lightly charred all over.
- Remove the corn from the BBQ once cooked through and nicely coloured.
Putting It Together
- While the corn is still hot, brush or spoon over the sauce.
- Sprinkle over the crumbled cheese.
- Finish with chopped coriander, an extra squeeze of lime and a dusting of Mexican style seasoning if you want more heat.
- Serve immediately.
