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Perfect Grilled Corn Elote Skewers for Tailgate

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These Perfect Grilled Corn Elote Skewers for Tailgate parties are a portable, crowd-pleasing twist on classic street corn. Smoky charred corn kernels are threaded onto skewers, slathered with a creamy lime-cilantro crema, and topped with crumbled cotija cheese for a tangy, spicy, and utterly delicious tailgate treat.

Ingredients

Scale
  • 6 ears fresh corn on the cob
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • ½ teaspoon chili powder
  • ¼ teaspoon smoked paprika
  • 1 small garlic clove, minced
  • 2 tablespoons fresh cilantro, finely chopped
  • Pinch of cayenne pepper (optional)
  • ½ cup cotija cheese, crumbled
  • Extra lime wedges
  • Additional chili powder or Tajín

Instructions

  1. Shuck the corn and remove all silk. Rinse each ear under cold water and pat dry. Stand each ear upright on a cutting board and carefully cut the kernels off the cob. You should get about 4 cups of kernels from 6 ears.
  2. In a medium bowl, whisk together mayonnaise, sour cream, lime juice, lime zest, chili powder, smoked paprika, minced garlic, and chopped cilantro. Add a pinch of cayenne if desired. Cover and refrigerate until ready to use.
  3. Thread the corn kernels onto skewers, leaving a little space between each kernel. Aim for about ¾ cup of corn per skewer. Lightly brush each skewer with olive oil and season with salt and pepper.
  4. Preheat grill to medium-high heat (about 400°F). Place skewers directly on grates and grill for 4-5 minutes per side, turning once, until kernels are charred in spots and slightly softened.
  5. Remove skewers from grill and let rest for 1 minute. Generously coat each skewer with crema. Sprinkle crumbled cotija cheese over the top while crema is still warm. Finish with a squeeze of fresh lime juice and a dusting of chili powder or Tajín. Serve immediately.

Notes

For best results, make the crema the night before to allow flavors to meld. If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Don’t overcrowd the skewers; leave space between kernels for even charring. Let corn rest for 1 minute after grilling to retain juiciness. Double the crema for extra dipping.

Nutrition

Keywords: grilled corn elote, tailgate appetizer, street corn skewers, elote recipe, grilled corn on skewers, tailgate food, summer grilling

Find it online: https://evabakery.com/perfect-grilled-corn-elote-skewers-for-tailgate/