Description
This Elote marinade recipe brings the vibrant flavors of Mexican street corn to your grilled corn. It features a zesty blend of citrus, garlic, and chili for a delicious twist.
Ingredients
Scale
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 2 cloves garlic, minced
- 1 tablespoon ancho chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
- 6 ears of corn, husked
Instructions
- In a medium bowl, whisk together the lime juice, orange juice, minced garlic, ancho chili powder, smoked paprika, and ground cumin.
- Slowly drizzle in the olive oil while continuing to whisk until the marinade is well combined and emulsified.
- Season the marinade with salt and black pepper to taste.
- Place the husked ears of corn in a large shallow dish or a resealable plastic bag.
- Pour the prepared marinade over the corn, ensuring each ear is thoroughly coated.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
- Preheat your grill to medium-high heat.
- Remove the corn from the marinade, discarding any excess marinade.
- Grill the corn directly on the grates, turning occasionally, for 10-15 minutes, or until tender and lightly charred on all sides.
- Serve immediately as a delicious side dish or as a base for traditional elote toppings.
Notes
- For a spicier kick, add a pinch of cayenne pepper to the marinade.
- If you don’t have fresh orange juice, you can use all lime juice.
- This marinade is also great for chicken or shrimp.
- For extra flavor, you can grill the corn with some of the marinade still clinging to it.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg