Elote Grilled Corn
Whole ears of corn are a traditional street snack in Mexico. They are either grilled or boiled, and then frequently topped with a mixture of mayonnaise, shredded cheese, lime, or chili. All of the mentioned ingredients are needed for this grilled version, which are then combined into a creamy, energizing topping and spread all over the warm, delicious ears.
Elote Mexican Grilled Corn
Elote Mexican Grilled Corn is a sweet, spicy and smoky flavor combination. Served in a cup or on the cob, it's perfect for summer grilled fare.
Equipment
Ingredients
- 4 ears corn on the cob
- 2 tbsp vegetable oil
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- juice from 1 lime
- ½ cup cotija cheese, plus more for topping
- ¼ cup chopped cilantro, plus more for topping
- 1 tbsp chili powder
- 1 tbsp Tajín
- lime wedges, for serving
- Salt and Pepper
Instructions
- Shuck the ears of corn, removing any hairy fibers.
- Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper. and put on the grill
- Rotate halfway through, until kernels are shiny and plump and tops are beginning to char on each side.
- In the meantime, mix together the crema, mayonnaise, lime juice, cheese, cilantro, and chili powder in a small bowl
- Once the corn is cooked through and charred on top, remove it from the grill. Brush a generous amount of the crema mixture onto each cob, then sprinkle with cilantro and cotija. Sprinkle a pinch of Tajín on each cob and serve with lime wedges.
