Italian Style Grilled Street Corn on the cob topped with a creamy sauce of garlic, Pecorino Romano cheese, fresh rosemary, lemon juice and crushed red pepper.
Why should the Mexican people have all the fun with their delicious Elote, or Mexican Street Corn? Since I’m prone to cooking more with an Italian flair, I experimented with similar ingredients to make this Italian Style Grilled Street Corn instead.
I’ve seen recipes on how to make Elote all over Pinterest, but never made it myself. If you’ve never had Elote, it’s grilled corn topped with a mixture of lime, chili powder, cumin, crema and Cojita cheese.Italian Style Grilled Street Corn on the cob topped with a creamy sauce of garlic, Pecorino Romano cheese, fresh rosemary, lemon juice and crushed red pepper.
Recently we ate dinner over our friends house and they made Elote to go with our meal. My whole family LOVED it so much, I decided to try to make it myself, but swapped out the Mexican flavors for Italian ones.
For this recipe you’ll need corn on the cob, mayonnaise, sour cream, grated Pecorino Romano cheese, fresh chopped rosemary, garlic, lemon juice, salt and crushed red pepper. Combine all of the ingredients (minus the corn) in a bowl and keep refrigerated until you’re ready to use.
How do you grill corn on the cob?
Grilling corn on the cob is easy to do and takes about 10-12 minutes. First, you’ll need to husk the corn and remove as much silk you can by running it under cold water.
Next, add your corn on the cob to a preheated grill and close the lid. Cook the corn checking every 2-3 minutes to turn the ears over to get grill marks on all sides.
You want to lightly char the corn so it’s cooked, but not black. Once the corn is cooked, place it on a serving platter; then top each with some of the sauce.
That’s it! Simple right? My family loved this Italian Style Grilled Corn so much, I’ve already made it twice. It can be a bit messy to eat, so I used corn holders when serving.
This recipe makes 6 servings, so if you don’t eat all of the corn in one sitting, you can also make a dip out of it by cutting the corn off of the cob, mix the kernels in the sauce; then serve it with tortilla or sweet potato chips too.
It’s DELICIOUS!!! Now it’s a toss up between Mexican and Italian street corn because I like them both equally. The flavors are different, but the cool sauce on top of hot grilled corn was amazing! ~Enjoy!
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- 6 ears Corn on the Cob
- 1/4 c. Mayonnaise
- 1/4 c. Sour Cream
- 1/4 c. Pecorino Romano Cheese, grated
- 1 tbsp. Fresh Rosemary, chopped
- 1 clove Garlic, minced
- 1 1/2 tbsp. Lemon Juice
- 1/4 tsp. Kosher Salt
- 1/8 tsp. Crushed Red Pepper
Preheat your grill to 400 degrees F.
Husk the corn and remove as much silk you can by running it under cold water.
Place your corn on the grill and close the lid. Cook the corn checking every 2-3 minutes to turn the ears over to get grill marks on all sides. You want to lightly char the corn so it's cooked, but not black.
While the corn is cooking, combine the remaining ingredient in a bowl and mix well.
Once the corn is cooked, place it on a serving platter; then top each piece with some of the sauce or serve on the side.
*If you have leftover corn on the cob, you can also make a dip by cutting the corn off of the cob, mix the kernels in the sauce; then serve it with tortilla or sweet potato chips.
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Which type of street corn would you like best: Mexican or Italian?
Try these other Mexican Street Corn recipes too:
- Mexican Street Corn Salad with Avocado from As Easy As Apple Pie
- Mexican Street Corn Soup from The Stay at Home Chef
- Mexican Street Corn Chicken Tacos from Chelsea’s Apron
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