Copycat Street Corn “Elote” Skewers
Discover the secret to making your own Copycat Street Corn "Elote" Skewers at home with this easy-to-follow recipe. Sizzling and smoky, these skewers are perfect for a crowd or a cozy night in.
Allergens
Dairy (cotija cheese), Eggs (mayonnaise)
Ingredients
- 4 large ears of corn, husked and cleaned
- 1/2 cup mayonnaise
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt, to taste
- 1/4 cup crumbled cotija cheese
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 8 wooden skewers
Instructions
- Preheat the grill to medium heat (approximately 350°F).
- In a small bowl, mix together mayonnaise, sugar, chili powder, smoked paprika, cumin, and salt. Stir until well combined. Set aside.
- Cut each ear of corn into three sections. Thread two sections onto each skewer. Discard the remaining corn from the cob or save for another use.
- Brush corn skewers with a thin layer of the prepared mayo mixture, ensuring an even coating.
- Grill the corn skewers for 3 4 minutes on each side, or until slightly charred and heated through. Keep a close eye to avoid burning.
- Remove from grill and immediately brush with the remaining mayo mixture, allowing it to drip down between the kernels for added flavor.
- Sprinkle with cotija cheese, fresh cilantro, and a squeeze of lime juice to taste.
Chef’s Insight
Grill marks and charring add depth of flavor to the corn, creating a more satisfying dish.
Notes
Adjust seasoning to taste and serve immediately for the best experience.