Hot Honey Glazed Mexican Street Corn

If you are a fan of corn on the cob, then you need to give this recipe for Hot Honey Glazed Mexican Street Corn a try at your next get-together. Mexican street corn has some amazing flavor already and then adding the mix of sweetness and heat from the hot honey just takes it to another level.

Hot honey seems to be the big craze right now. I have seen a ton of recipes recently using this and I can see why after trying it out. I, myself, have used it in several recipes from bacon and bbq sauce to this Mexican street corn recipe and so far, I love the flavor it gives on everything I have used it in.

Mexican street corn, also known as Elotes is a classic Mexican street food of corn on the cob charred on the grill. Once cooked, it is slathered in a spicy creamy sauce and sprinkled with cojita cheese to make some of the best tasting corn you will ever have. This meal originally gained its popularity in the streets of Mexico City. Eloteros set up stands, luring in people with their delicious cobs kept warm on rotating braziers.

From there, it has made its way to the bigger city streets in America as well as small-town county fairs, and finally, to our back yards. Once you try these for yourself, you will want to make them again and again - I can almost guarantee it.

Cooking Basics

There is almost no prep work for this recipe. You will need to shuck your corn ahead of time because we will be coking it right on the grill to help give us some char on the kernals. I did not do this the first time but if you have wooden skewers I would drive them into the base of the cobs to give you a hand hold to use when applying honey and sauce once they are done cooking.

Turn on your grill and allow it to preheat. If using a gas grill, I would turn it to medium heat. The temp does not have to be exact - just be sure to keep an eye on the corn. You will want to put the corn directly on the grill and rotate it every 2- 3 minutes or so once it gets a nice char. Do this 4 times to try to get most of the sides of the corn.

While the corn is cooking, you can prepare the cream sauce. Combine all the ingredients for the sauce in a bowl and set aside. Crumble up some cojita cheease and set in another bowl.

Once corn has been removed from grill (but while still hot), using a bbq brush, brush the hot honey on all sides of each ear of corn. Repeat this step with the mayo-sour cream mixture until each ear of corn is covered in both a layer of the hot honey and a layer of the mayo mixture. Sprinkle the ears of corn with crumbled cotija cheese and you are ready to eat.

Final Thoughts

• I absolutely love this recipe. It is definitely one of my new favorite side dishes. I love the combination of flavors from the honey and the sauce on the corn.
• The one thing I learned from making this the first few times is that if you can get wooden skewers and drive them into the base of the corn, it will make it much easier to prepare once they are done cooking.
• In the recipe, you will see a couple ingrediant variations as well. We experimented a little bit with making this recipe a little lighter in calories. It still tasted great with the substitutions in the sauce.
• Don’t be afraid of a little char. I went a little too light the first few times making this because I was concerned with burning the corn. It is ok for there to be a decent amount of char on the corn.

Recipe