Grilled Mexican Street Corn (Elotes)
Ingredients
- 6 ears yellow corn shucked
- ½ cup mayonnaise preferably 1/4 cup regular and 1/4 cup light
- 2 tablespoons finely chopped cilantro plus more for garnish
- 1 small clove garlic minced
- 1 fair pinch cayenne pepper plus more for topping, to taste
- 1 cup finely crumbled Cotija cheese
- ½ teaspoon ancho chili powder then more to taste
- Lime wedges for serving (optional)
Instructions
- Heat a gas or charcoal grill to 400° F. Clean the grates once it has heated.
- Whisk together the sauce: In a bowl, whisk together the sour cream, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. taste and season the mixture with salt if needed. Set aside.
- Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
- Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the sour cream mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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