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Best Grilled Corn Elote Skewers for Tailgate Parties

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These charred corn skewers are layered with creamy, tangy crema, salty cotija cheese, and a kick of chili and lime. Perfect for tailgating, they’re easy to eat on your feet and always a crowd-pleaser.

Ingredients

Scale
  • 6 ears of fresh corn, husks removed
  • 1/2 cup Mexican crema or sour cream
  • 1/3 cup mayonnaise
  • 1/2 cup crumbled cotija cheese
  • 1 teaspoon chili powder
  • 2 limes, one juiced and one cut into wedges
  • 1/4 cup chopped fresh cilantro
  • 12 wooden or metal skewers
  • Salt to taste

Instructions

  1. Parboil the corn (optional but recommended): Bring a large pot of salted water to a boil. Add the husked corn and cook for 4-5 minutes. Drain well and let it cool slightly.
  2. Make the crema mixture: In a small bowl, whisk together the Mexican crema (or sour cream), mayonnaise, lime juice, and half of the chili powder. Set aside.
  3. Skewer the corn: Insert a wooden or metal skewer into the base of each ear of corn, pushing it about halfway through the cob.
  4. Grill the corn: Preheat your grill to medium-high heat, about 375-400°F. Place the skewered corn directly on the grill grates. Cook for 10-15 minutes, turning every 2-3 minutes, until the kernels are charred in spots and tender.
  5. Apply the first coat: Using a pastry brush, immediately brush the hot grilled corn with a generous layer of the crema mixture. Let it sit on the grill for another minute.
  6. Apply the second coat: Brush on another layer of the crema mixture.
  7. Add the toppings: Remove the corn from the grill. While it’s still hot, sprinkle generously with crumbled cotija cheese, remaining chili powder, and a pinch of salt. Finish with a squeeze of fresh lime juice and a handful of chopped cilantro.
  8. Serve immediately: Arrange the skewers on a platter and serve while the corn is still warm.

Notes

For best results, use fresh corn and don’t skip the double coat of crema. Serve immediately to prevent the sauce from sliding off. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Nutrition

Keywords: grilled corn, elote, tailgate, Mexican street corn, skewers, summer, barbecue

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