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Best Grilled Corn Elote Skewers for Tailgate Parties

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These grilled corn elote skewers are the perfect tailgate party appetizer, featuring smoky charred corn coated in a creamy, tangy sauce, salty cotija cheese, and a kick of chili powder. Quick and easy to make, they’re a crowd-pleaser that disappears fast.

Ingredients

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  • 6 ears fresh corn, husked
  • 1/2 cup Mexican crema or sour cream
  • 1/3 cup mayonnaise
  • 1 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 2 limes
  • Salt to taste
  • 1 clove garlic, minced (optional)

Instructions

  1. Prep the corn: Husk the corn and remove all the silk. Rinse under cold water and pat dry. Cut each ear into 2 or 3 pieces (about 3-4 inches long).
  2. Make the crema mixture: In a small bowl, combine crema (or sour cream), mayonnaise, juice of 1 lime, minced garlic (if using), and a pinch of salt. Whisk until smooth. Set aside 2 tablespoons for brushing during grilling.
  3. Prepare the seasoning: In another small bowl, mix chili powder and smoked paprika. Set aside.
  4. Skewer the corn: Thread corn pieces onto skewers, leaving space at the bottom for handling. If using wooden skewers, soak them in water for at least 30 minutes first.
  5. Preheat the grill: Heat grill to medium-high heat (about 400°F). Clean the grates well.
  6. Grill the corn: Place skewers on the grill. Cook for 8-10 minutes, turning every 2-3 minutes, until tender and charred. During the last 3 minutes, brush with the reserved 2 tablespoons of crema mixture and cook for another minute per side to caramelize.
  7. Coat the corn: Remove from grill and transfer to a platter. While hot, brush each piece generously with the remaining crema mixture.
  8. Add the toppings: Sprinkle crumbled cotija cheese over the coated corn, then sprinkle the chili powder mixture evenly.
  9. Squeeze lime: Cut the remaining lime into wedges and squeeze fresh lime juice over the skewers just before serving.
  10. Serve immediately: Serve warm with extra lime wedges and chili powder on the side.

Notes

For best results, brush corn with crema mixture during the last 3 minutes of grilling to create a caramelized crust. If making ahead, grill corn and keep warm in foil, but add toppings just before serving. Toasting chili powder in a dry skillet for 30 seconds deepens the flavor.

Nutrition

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

Find it online: https://cheerycrisp.com/best-grilled-corn-elote-skewers-for-tailgate-parties/