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Perfect Grilled Corn Elote Skewers: Best Tailgate Recipe

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These Perfect Grilled Corn Elote Skewers pack all the flavor of traditional Mexican street corn into a portable, shareable, and less messy format. They are quick to grill, easy to eat, and guaranteed to be a hit at any tailgate or barbecue.

Ingredients

Scale
  • 6 ears of fresh corn on the cob, husks removed
  • Wooden or metal skewers
  • 1/2 cup Mexican crema or full-fat sour cream
  • 1/4 cup mayonnaise
  • 1 clove garlic, finely minced or grated
  • 1 tablespoon fresh lime juice (about half a lime)
  • 1/2 teaspoon chili powder
  • Salt, to taste
  • 1/2 cup crumbled cotija cheese
  • 1 teaspoon smoked paprika or extra chili powder for garnish
  • Fresh cilantro, chopped (optional)
  • 1–2 tablespoons vegetable or avocado oil

Instructions

  1. Prep the Corn: Shuck the corn and remove all the silk. Using a sharp chef’s knife, carefully cut each ear of corn crosswise into 1 1/2 to 2-inch thick rounds. You should get about 4-5 rounds per ear of corn.
  2. Skewer the Corn: Thread each corn round onto a skewer. If using wooden skewers, make sure they are soaked. For metal skewers, you can slide 2-3 rounds onto one skewer, leaving a little space between them for even cooking.
  3. Make the Elote Sauce: In a medium bowl, whisk together the Mexican crema (or sour cream), mayonnaise, minced garlic, lime juice, chili powder, and a pinch of salt. Taste and adjust seasoning. Set aside.
  4. Prep the Cheese Topping: In a small bowl, combine the crumbled cotija cheese and the smoked paprika. If using fresh cilantro, have it chopped and ready.
  5. Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F). Clean the grates well and brush them with a little oil to prevent sticking.
  6. Oil the Corn: Brush the cut sides of the corn rounds lightly with vegetable or avocado oil.
  7. Grill the Corn: Place the skewers directly on the grill grates. Cook for 4-5 minutes per side, without moving them, until deep char marks appear and the corn is tender. Total grilling time is usually 8-10 minutes.
  8. Assemble the Skewers: Remove the skewers from the grill and place them on a serving platter. While still hot, generously coat each corn round with the elote sauce.
  9. Finish with Toppings: Immediately sprinkle the cheese mixture over the sauced corn. Finish with a sprinkle of fresh cilantro if using.
  10. Serve Immediately: These skewers are best served hot, right off the grill.

Notes

If you want extra heat, add a pinch of cayenne pepper or a drizzle of hot sauce to the elote sauce. For a milder version, use a mild chili powder or just smoked paprika. You can make the sauce and crumble the cheese a day ahead of time. If using frozen corn, thaw completely and pat dry before grilling.

Nutrition

Keywords: elote, grilled corn, tailgate, Mexican street corn, skewers, appetizer, summer, barbecue

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