Grilled Mexican Street Corn (Elotes)
An ultimate summer side dish! Corn cobs are grilled for a nice, charred flavor then slathered with a creamy mayo mixture, sprinkled generously with cotija cheese and dusted with chili powder and cayenne for a little kick. No one can resist!
Ingredients
- 7 ears yellow corn shucked
- 1/2 cup mayonnaise
- 1/3 cup Mexican crema
- 1 tsp lime zest
- 1 1/2 Tbsp lime juice
- 3/4 tsp finely minced garlic
- 1/2 tsp chili powder plus more for topping
- 1/8 tsp cayenne pepper
- 3/4 cup finely crumbled Cotija cheese
- Salt and black pepper
- 3 Tbsp finely chopped fresh cilantro
- Mexican hot sauce such as Valentino or Tapatio
Instructions
- Preheat a grill to medium-high heat (to about 450 to 475 degrees F).
- Meanwhile, in a mixing bowl whisk stir together mayonnaise, Mexican crema, lime zest, lime juice, garlic, chili powder and cayenne pepper. Season lightly with salt and pepper to taste. Set aside.
- Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every 3 minutes, about 9 minutes total.
- Working with one cob of corn at a time, using a basting brush, brush all sides generously with the mayonnaise mixture then sprinkle with cotija and chili powder. Finish with cilantro and/or Mexican hot sauce.
- Transfer to a serving platter or baking sheet and repeat with remaining corn.
Notes:
- Add chili powder to taste. Some people like a lot, while others like just a few dashes.
Tried this recipe?Let us know how it was!