Grilled Mexican street corn (elote)
Corn on the cob grilled until charred, then slathered in mayo and crema, rolled in salty cotija, dusted with chili powder and finished with lime.
- Prep
- 10 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 260 kcal
Ingredients
Method
Heat a gas grill to medium-high, about 450°F, with the lid closed, or light a charcoal grill until the coals are ashed over. Allow about 10 minutes.
While it heats, husk the corn and brush it lightly with the oil. Stir the mayonnaise, crema and lime juice together in a shallow dish, and spread the cotija on a plate.
Grill the corn directly over the heat with the lid closed, turning a quarter turn every 2 minutes, until the kernels are tender and charred in spots all the way around.
While the corn is hot, brush or spread each ear all over with the mayo-crema mixture, then roll it in the cotija so it sticks.
Dust with the chili powder, scatter over the cilantro and serve with lime wedges.
Tips
- Grill pan option: cook the corn in a ridged grill pan over medium-high heat with a lid or foil tent over it, turning every 2 minutes, for about 10 minutes.
- Push a wooden skewer or corn holder into the stem end before coating to make it easy to eat without messy fingers.
- Mix the mayo-crema while the grill heats and coat the corn the moment it comes off, so the cheese sticks to the warm sauce.
