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Charred Elote Street Corn Skewers

Grilled corn rounds threaded onto skewers, charred plain, then tossed in a smoky mayo-crema and cotija for maximum crunch in every bite.

  • Total Time: 30 minutes
  • Yield: 4 servings (8-10 skewers) 1x

Ingredients

Scale
  • 4 ears corn, shucked and cut into 1.5-inch rounds
  • 3 tbsp unsalted butter, melted
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream or Mexican crema
  • 1 cup cotija cheese, crumbled, divided
  • 1 tsp chipotle chile powder
  • 1 tsp Tajín or chili-lime seasoning
  • 2 limes, halved
  • 1/4 cup chopped fresh cilantro
  • 8–10 wooden or metal skewers
  • Salt, to taste

Instructions

  1. If using wooden skewers, soak them in water for 30 minutes. Pat the corn rounds dry with a paper towel — this helps them char instead of steam.
  2. Thread 3-4 corn rounds onto each skewer, running the skewer through the core so the rounds sit flat and stable.
  3. Brush the skewers all over with melted butter. Do not add the mayo mixture yet.
  4. Heat a grill or grill pan to medium-high. Grill the corn skewers, turning every 2-3 minutes, until deeply charred and blistered on most sides, 10-12 minutes total. Grill the lime halves cut-side down for the last 3-4 minutes, until charred.
  5. Meanwhile, whisk together the mayonnaise, sour cream, chipotle powder, and half the cotija in a wide, shallow dish.
  6. Remove the corn from the grill and immediately toss or roll each skewer in the crema mixture while still hot, so it melts slightly and clings to the kernels.
  7. Squeeze the charred limes over the skewers, then finish with the remaining cotija, Tajín, and cilantro. Serve immediately.

Notes

Pat the corn dry before brushing with butter — wet corn steams instead of charring. Char the corn plain first and add the crema mixture only after it comes off the heat, or the mayo will scorch and taste bitter. No grill? A cast-iron skillet over high heat or the broiler (5 inches from the element) gets a similar char. Feta works as a cotija substitute in a pinch, but use less added salt since feta is saltier. Leftover skewers reheat well in a hot skillet for 2-3 minutes to re-crisp.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Method: Grilled
  • Cuisine: Mexican-American