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Best Grilled Corn Elote Skewers for Easy Tailgate Parties

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These grilled corn elote skewers are the perfect handheld tailgate snack, featuring smoky charred corn, a creamy chili-lime crema, salty cotija cheese, and fresh cilantro. Quick to prepare and impossible to stop eating, they’re a crowd-pleaser for game days and backyard cookouts.

Ingredients

Scale
  • 6 ears corn on the cob, husks removed
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon chili powder (plus more for garnish)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons fresh lime juice (from about 1 lime)
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for serving

Instructions

  1. Preheat your grill to medium-high heat (about 400°F / 200°C). Shuck the corn, remove all silk, rinse under cold water, and pat completely dry with paper towels.
  2. Cut each ear of corn in half crosswise to get 12 pieces total.
  3. Thread each corn half onto a skewer, pushing through the center of the cut end about halfway up the cob.
  4. In a small bowl, whisk together olive oil, 1/4 teaspoon salt, and 1/4 teaspoon chili powder. Brush this mixture all over the corn, getting into the crevices.
  5. Place the skewers on the preheated grill. Cook for 10-12 minutes, turning every 2-3 minutes with tongs, until the kernels develop dark, charred spots and release a sweet, smoky aroma.
  6. While the corn grills, make the crema: In the same small bowl, mix together mayonnaise, sour cream, lime juice, and remaining 1/4 teaspoon salt. Whisk until smooth and creamy.
  7. Remove the corn from the grill and let it cool for about 2 minutes on a platter.
  8. Using a pastry brush or spoon, spread the crema generously over each corn skewer, covering every kernel.
  9. Immediately sprinkle the crumbled cotija cheese over the crema, pressing gently so it sticks.
  10. Finish with a sprinkle of remaining 1/4 teaspoon chili powder, chopped cilantro, and a squeeze of fresh lime juice. Serve immediately.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. For a vegan version, use vegan mayo and dairy-free sour cream, and substitute cotija with nutritional yeast. If the corn chars too quickly, move skewers to a cooler part of the grill.

Nutrition

Keywords: grilled corn, elote, tailgate, skewers, Mexican street corn, game day snack, summer recipe

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