Welcome to another flavorful adventure with Dad Got This. Today we explore smoky, tangy goodness with Ninja Woodfire Grilled Mexican Street Corn.
If you’ve walked the lively streets of Mexico, you know the irresistible aroma of elote: grilled corn on the cob coated in creamy toppings with bright, zesty flavors. This recipe shows how to recreate that experience at home using the Ninja Woodfire Grill, adding a pleasant smoky layer that complements the sweet kernels and bold toppings.
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The Magic of Mexican Street Corn
Elote, or Mexican Street Corn, is a simple street food with a complex flavor profile. It begins with freshly grilled corn, spread with a creamy blend—often mayonnaise and Mexican crema—and topped with crumbled cotija cheese for a salty bite. A dusting of chili powder or tajin adds a touch of heat, while a squeeze of lime brightens everything. The combination of charred corn, creamy sauce, salty cheese and citrus makes each bite both comforting and exciting.
Why Use the Ninja Woodfire Grill
The Ninja Woodfire Grill brings consistent heat and real wood-smoke flavor to your outdoor cooking. Its wood pellet system infuses recipes with a gentle smokiness that deepens the natural sweetness of corn and pairs beautifully with creamy, tangy toppings. The grill’s versatility and straightforward controls make it convenient for backyard gatherings or weeknight meals, regardless of the weather.
Tips for Perfect Grilled Corn
Follow these tips to get charred, juicy elote from your Ninja Woodfire Grill:
- Husk and Silk: Remove husks and silk completely. A rubber glove helps remove stubborn silk strands.
- Grill Setting: Use the Air Crisp/Air Fry setting at about 350°F (177°C) for even cooking and a nice char.
- Smoke Enhancement: Add wood pellets for smoke. A mild fruit or hardwood pellet enhances the corn without overpowering it.
- Cooking Time: Grill for about 12–15 minutes, turning occasionally. Aim for slightly charred kernels while keeping the inside tender.
- Toppings: Mix mayonnaise and Mexican crema, spread it over the hot corn, then sprinkle with cotija (or cojita), dust with tajin or chili powder, and finish with fresh lime and cilantro.
Why You’ll Love This Recipe
This Ninja Woodfire Grilled Mexican Street Corn recipe recreates a beloved street food at home with minimal fuss. It’s perfect as an appetizer or side for barbecues, family meals, or any time you want a flavorful snack. The result is smoky, creamy, tangy, and slightly spicy—an irresistible combination that’s sure to be a crowd-pleaser.
Tune in to Dad Got This for more approachable recipes and friendly tips. If you enjoy video tutorials, search the Dad Got This channel for step-by-step guides and demonstrations.
Recipe
Mexican Street Corn on the Ninja Woodfire
Equipment
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Ninja Woodfire Grill
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Elevated Grate
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Ribbed Grate
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Tongs
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Cutting Board
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Knife
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Whisk
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Bowl
Ingredients
- 5 Ears of corn
- 3 tablespoon Mexican crema
- 3 tablespoon Mayonnaise
- 3/4 cup Cotija cheese, crumbled
- 1 tablespoon Tajin or chili powder
- 1 Lime
- 1/4 cup Fresh chopped cilantro
- 1/4 cup Melted butter
Instructions
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Remove husks and silk, clean the ears, and brush each ear with melted butter.
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Add wood pellets to the Ninja Woodfire and select Air Crisp at 350°F (177°C) for 12 minutes. Make sure the WOODFIRE button is on to produce smoke. Place the elevated rack above the grill grate.
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When prompted to add food, place the corn on the elevated grate.
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Cook for 6 minutes, flip, brush with additional melted butter, then cook for the remaining 6 minutes. Remove from the grill when done.
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Mix mayonnaise and Mexican crema. Spread a thin layer over each hot ear of corn. Sprinkle generously with cotija cheese and dust with tajin or chili powder to taste.
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Garnish with chopped cilantro and serve with lime wedges for squeezing over the corn.
Video
Nutrition
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Ingredient and Equipment Notes
Suggested items mentioned in the original post include the Ninja Woodfire Grill and compatible accessories like an elevated grate or griddle. Use products you already trust and follow the manufacturer’s safety guidance when operating the grill.
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