Grilled Mexican Street Corn (Elotes)
Servings: 6
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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.
Made Ajustments? A Change for Next Time?
