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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 tailgate party food—smoky, creamy, tangy, and just a little bit spicy. With a double-coating technique that ensures the cheese stays put, they’re easy to make ahead and always a crowd-pleaser.

Ingredients

Scale
  • 6 ears fresh corn on the cob
  • 2 tablespoons unsalted butter, melted
  • Salt and black pepper to taste
  • 1/2 cup Mexican crema
  • 1/4 cup mayonnaise
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro, finely chopped
  • 1 lime, cut into wedges
  • Optional: 1/2 teaspoon cayenne pepper

Instructions

  1. Prep the corn: Shuck the corn, remove all husks and silk, rinse under cold water, and pat dry. Cut each ear crosswise into 3 equal pieces (18 pieces total).
  2. Skewer the corn: Insert a skewer into the flat, cut end of each corn piece, pushing about halfway through. If using wooden skewers, soak them in water for at least 30 minutes first.
  3. Make the crema sauce: In a medium bowl, whisk together Mexican crema, mayonnaise, minced garlic, lime juice, chili powder, smoked paprika, and a pinch of salt. Taste and adjust seasoning. Cover and refrigerate until ready to use.
  4. Preheat the grill: Heat grill to medium-high heat (about 400-450°F). For charcoal grills, coals should be glowing red with a light coating of white ash.
  5. Grill the corn: Brush each corn piece with melted butter and season lightly with salt and pepper. Place skewers on grill grates. Cook for 5-6 minutes per side, turning occasionally, until corn is tender and charred in spots.
  6. Check for doneness: Corn is done when kernels are tender when pierced with a knife and have visible char marks. Look for a sweet, smoky aroma.
  7. Coat with sauce: Remove corn from grill and let cool for exactly 1 minute. Using a pastry brush, generously coat each piece with the crema sauce.
  8. Add the toppings: Place crumbled cotija cheese in a shallow dish. Roll each sauced corn piece in the cheese, pressing gently. Place on a serving platter. Sprinkle with fresh cilantro and optional cayenne pepper. Serve immediately with lime wedges.

Notes

For best results, use fresh corn with bright green husks and plump kernels. The butter baste is key to helping the sauce stick. Let corn rest for exactly 1 minute after grilling before saucing to prevent the sauce from thinning. For a make-ahead option, grill the corn and make the sauce up to 2 days ahead; reheat before adding sauce and toppings.

Nutrition

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

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