Elotes (Grilled Mexican Street Corn) Recipe
Try this recipe once, and you'll understand why we call the Mexican elote one of the best ways to serve corn, hands down.
Author: Seriouseats/Photo credit to seriouseats.com
- ½ cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
- ¼ cup (60ml) mayonnaise
- ¼ cup (60ml) sour cream or Mexican crema
- ¼ cup finely chopped cilantro leaves and tender stems
- ½ teaspoon ancho or guajillo chile powder, plus more for serving
- 1 medium clove garlic, finely minced (about 1 teaspoon)
- 4 ears shucked corn (see note)
- 1 lime, cut into wedges
- Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
- charcoal added to kettle of grill
- While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside.
- a bowl with elotes sauce mixture
- When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
- grilling ears of corn
- Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chili powder and serve immediately with lime wedges.