Mexican Corn On The Cob Recipe

I’m always looking for ways to make classic summer side dishes more exciting for my family. This smoky twist on a classic mexican corn on the cob recipe delivers a vibrant, creamy sauce that clings beautifully to the charred kernels. We’re skipping the traditional mayo-based coating and making a vibrant, creamy sauce from roasted red peppers and chipotle instead. It’s a fast, family-friendly recipe for easy dinner ideas that delivers huge flavor with minimum effort, perfect for weeknight grilling or backyard parties. The secret weapon? A make-ahead sauce that lets you prep everything in advance, so all you have to do at dinner time is grill and serve. Get ready to redefine your summer grilling routine with this easy mexican corn on the cob recipe.

Ingredients

• 4 ears corn: Choose fresh sweet corn in season, or use frozen corn if fresh is unavailable, ensuring you thaw it completely before cooking. Remove the husks and silks before grilling or boiling. For grilling, a high-quality, fresh cob will provide the best flavor and char for this mexican corn on the cob recipe.
• 15ml (1 tablespoon) neutral oil (plus more for brushing): We use a high-heat oil like canola or sunflower oil for brushing the corn before grilling. This prevents sticking and helps develop a beautiful char on the kernels.
• 200g (about 1 cup) roasted red peppers: Use high-quality jarred roasted red peppers, drained well before blending. They form the creamy, slightly sweet base of the sauce, replacing traditional mayonnaise or sour cream. Drain excess liquid to prevent the sauce from becoming too watery.
• 1-2 chipotle peppers in adobo: Adjust the number of chipotles based on your family’s preferred heat level; start with one for a mild smoky flavor. These provide a rich, smoky depth that defines this recipe. Remove the stems before adding them to the blender.
• 15ml (1 tablespoon) adobo sauce from the can: This sauce adds additional depth of flavor and moisture to the coating. It helps balance the sweetness of the roasted red peppers with savory spice. Don’t skip this, as it carries a lot of the smoky notes.
• 2 cloves garlic, peeled: Use fresh garlic cloves for the best flavor, peeled and added whole to the blender. I’ve found that fresh garlic makes a huge difference in the final flavor. If using powdered garlic in a pinch, start with 1/2 teaspoon.
• 30ml (2 tablespoons) fresh lime juice: Freshly squeezed lime juice brightens the sauce and balances the smoky chipotle flavor. A good amount of acidity is crucial for authentic elote flavor. If you only have bottled juice, reduce the amount slightly.
• 60ml (1/4 cup) neutral oil (for sauce): This oil, along with the roasted red peppers, helps create a smooth, emulsified, creamy sauce without using dairy. Use a neutral oil like canola or sunflower so the flavor of the peppers shines through.
• 5g (1 teaspoon) smoked paprika: Adds another layer of smoky flavor to complement the chipotle peppers. Make sure to use *smoked* paprika, not regular paprika, for the intended flavor profile. It contributes to the rich, reddish-orange color of the final sauce.
• 2.5g (1/2 teaspoon) ground cumin: Cumin provides an earthy, warm spice that is characteristic of authentic mexican corn on the cob recipe flavor. Use high-quality fresh cumin for a stronger flavor impact.
• 5ml (1 teaspoon) agave nectar (or granulated sugar): A small amount of sweetener balances the heat from the chipotle and acidity from the lime juice. Agave nectar is traditional, but granulated sugar (like what’s in your pantry) works just as well.
• 2.5g (1/2 teaspoon) salt, or to taste: Use fine sea salt or kosher salt to season the sauce. Always taste the sauce after blending and adjust the salt level before applying it to the corn. A good rule of thumb is to make the sauce slightly saltier than desired.
• 80g (about 1/2 cup) cotija cheese: Use crumbled cotija cheese for sprinkling; it’s a dry, salty, hard cheese that holds up well. Alternatively, use feta cheese for a similar salty, tangy flavor profile. Cotija adds a necessary salty crunch to the finished dish.
• 15g (1/4 cup) fresh cilantro, finely chopped: Finely chop fresh cilantro for garnish. It adds a final bright green color and fresh herbal flavor. If you or your family are not fans of cilantro, substitute with finely chopped parsley.
• 2 limes, cut into wedges: Serve extra lime wedges on the side for squeezing over the finished corn. The additional lime juice brightens the flavors and ties the whole dish together.

Instructions

Here’s how to make this delicious mexican corn on the cob recipe from start to finish. We’ll start with grilling and end with a beautiful presentation. You’ll only need a blender and a grill (or pot) for this.

1. Grill the corn: Preheat your grill to medium-high heat (about 200-230°C / 400-450°F). Lightly brush the shucked corn ears with neutral oil to prevent sticking and encourage charring. Grill the corn for 10-15 minutes, turning occasionally, until the kernels are tender and slightly charred in spots. Alternatively, boil or steam until tender if a grill isn’t available; this prepares the corn for the flavorful coating in this unique mexican corn on the cob recipe.
2. Prepare the Smoky Roasted Red Pepper & Chipotle Coating: While the corn cooks, prepare the coating in a blender or food processor. Combine the drained roasted red peppers, chipotle peppers (start with 1), adobo sauce, garlic cloves, lime juice, 60ml (1/4 cup) neutral oil, smoked paprika, ground cumin, agave nectar, and salt. Process until the mixture is completely smooth and creamy. Taste and adjust seasoning, adding more chipotle for heat or salt if needed.
3. Apply the coating to warm corn: Immediately after removing the corn from the grill, generously brush each ear with the Smoky Roasted Red Pepper & Chipotle Coating. Ensure an even and vibrant layer covers all sides of the hot cob. The heat from the corn helps the sauce adhere beautifully, creating the perfect base for this easy mexican corn on the cob recipe.
4. Garnish and serve immediately: Carefully roll each sauce-coated corn cob in the crumbled cotija cheese, pressing gently so the cheese adheres generously. Arrange the finished corn cobs on a platter and sprinkle generously with finely chopped fresh cilantro. Serve immediately with extra lime wedges on the side for squeezing over the corn.

Prep Tips and Make-Ahead Instructions

The smoky coating for this mexican corn on the cob recipe is excellent for meal prep. Blend the sauce up to three days in advance and store it in an airtight container in the refrigerator. Bring the sauce to room temperature before applying to the hot corn to ensure it spreads easily and adheres well. This significantly cuts down on overall cooking time for busy weeknights.

Tips for quick preparation

• If you are short on time, use pre-chopped garlic or bottled lime juice for the coating.
• To make preparation even faster, use boiled or steamed corn instead of grilled corn.
• If you don’t have a high-powered blender, ensure the roasted red peppers are finely chopped before blending them with the other ingredients.

Storing leftover corn

Leftovers can be stored in an airtight container for up to 2 days, but the cheese may get soggy. To reheat, wrap gently in foil and heat in a preheated oven (200°F/100°C) for best results. Avoid microwaving, as the corn will become tough.

What to Serve with This Mexican Corn on the Cob Recipe

This smoky mexican corn on the cob recipe is a versatile side dish for many summer meals. It complements a variety of main courses, offering a fresh contrast to savory dishes. The vibrant colors also make a great presentation for family dinners.

Tacos or Enchiladas

Pair this corn with carne asada tacos, chicken tinga, or easy sheet pan chicken tacos for a complete meal. The creamy, smoky sauce cuts through the richness of the main dish. It’s a family-friendly way to add vegetables to your plate.

Grilled Proteins

This recipe is excellent alongside grilled chicken, steak, or pork chops for a classic BBQ spread. The smoky coating enhances grilled meat beautifully. It’s also fantastic with grilled salmon or shrimp skewers for a lighter, healthy eating option.

Burgers and Sandwiches

Serve this Mexican corn on the cob recipe instead of traditional coleslaw or potato salad. The vibrant flavor adds a delicious kick to any burger or pulled sandwich. The creamy texture offers a nice counterpoint to crunchy buns.

Recipe Variations and Swaps

One of the best parts of this recipe is how easily you can customize it for your family’s preferences. The smoky sauce can be adjusted to be as mild or spicy as you like, making it perfect for every family member.

Adjusting the heat level

• If you need a milder option for children, skip the chipotle peppers completely and simply use smoked paprika for a smoky flavor without the spice.
• For extra heat, add a pinch of cayenne pepper in addition to the chipotles, or use up to three chipotles total.

Cheese substitutions

• If cotija cheese is unavailable, use finely crumbled feta cheese. Feta provides a similar salty and tangy flavor profile.
• Queso fresco is another good option for a milder, softer texture.

Cooking alternatives

• Don’t have a grill? You can make this mexican corn on the cob recipe indoors using an air fryer at 400°F (200°C) for 10 minutes.
• Alternatively, roast the corn in the oven at 400°F (200°C) for 15-20 minutes, turning halfway through.
• Steaming or boiling are also quick methods that work well for easy dinners.

FAQs

Can I use frozen corn cobs for this recipe?

While fresh corn is recommended for the best flavor and texture, frozen cobs can be used if thawed completely and patted very dry before cooking. Thawing first ensures even cooking and prevents a watery coating.

What’s the difference between elote and esquites?

Elote is the name for this dish when served on the cob, as in this mexican corn on the cob recipe. Esquites refers to the corn kernels cut off the cob and served in a cup, usually with similar toppings like cotija cheese and a creamy sauce.

How do I store leftover elote?

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, wrap gently in foil and warm in the oven (200°F/100°C) for best results; microwaving makes the kernels tough.

Is this recipe vegetarian?

Yes, this recipe is fully vegetarian. To make it vegan, simply substitute the cotija cheese with nutritional yeast for a cheesy flavor or use a plant-based alternative.

How can I make this recipe less spicy for kids?

To make this specific mexican corn on the cob recipe kid-friendly, remove all chipotles from the coating. The sauce will still have a rich, smoky flavor from the paprika without any heat. I find the chipotles are essential for the smoky flavor, but skipping them makes it accessible to all.

Can I make this coating with a different base?

Yes, for a richer, more traditional texture, you can substitute 1/4 cup of the neutral oil in the sauce recipe with 1/4 cup of sour cream or crema Mexicana for a creamier finish. This creates a slightly different flavor profile than the red pepper base alone.

Conclusion

This easy mexican corn on the cob recipe with its smoky red pepper sauce is the perfect upgrade to family grilling nights this summer. The simple blend of flavors offers a delicious twist on a classic side dish that’s quick and family-friendly. Save this family-friendly recipe on Pinterest today so you always have this delicious and easy side dish handy.

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