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Grilled Mexican Street Corn (Elotes)

Course: Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6

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.