Get ready to transform your ordinary corn into a mouthwatering Mexican street food sensation that will transport you straight to the vibrant streets of Mexico! Elote, the legendary grilled corn on the stick, is not just a side dish – it's a flavor explosion that combines smoky, creamy, tangy, and spicy elements in one incredible bite. Whether you're a culinary adventurer or simply craving something extraordinary, this recipe will elevate your grilling game and impress everyone at your next cookout.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 ears of corn
- 1/2 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 tablespoon chili powder
- 2 tablespoons lime juice
- Salt to taste
Instructions
- Preheat your grill to medium-high heat (around 400-450°F). If using a gas or charcoal grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Remove the husks from the corn ears and remove any silk strands. Insert a wooden skewer into the bottom of each corn ear, pushing about 2-3 inches into the corn to create a handle.
- Brush each corn ear lightly with olive oil and season with a pinch of salt. This will help the corn develop a nice char and enhance its natural sweetness.
- Place the corn directly on the hot grill grates. Rotate the corn every 2-3 minutes to ensure even charring on all sides. Grill for approximately 10-12 minutes total, or until kernels are tender and have dark brown/blackened spots.
- While the corn is grilling, prepare the topping mixture. In a small bowl, combine mayonnaise, lime juice, and mix thoroughly.
- Once the corn is grilled, remove from heat and immediately brush each ear generously with the mayonnaise-lime mixture, ensuring complete coverage.
- Sprinkle each corn ear with crumbled cotija cheese, ensuring an even distribution. The cheese will stick to the mayo coating.
- Dust the corn with chili powder, using more or less according to your spice preference. Add an extra pinch of salt if desired.
- Serve immediately while the corn is hot and the cheese is slightly melted. Optional: Garnish with additional lime wedges on the side for extra zesty flavor.
Tips
- Choose Fresh Corn: Select ears with bright green husks and plump, tightly packed kernels for the best flavor and texture.
- Grill Temperature Matters: Maintain a medium-high heat (400-450°F) to achieve those perfect charred spots without burning the corn.
- Rotate Consistently: Turn the corn every 2-3 minutes to ensure even charring and prevent any single side from getting too dark.
- Don't Skimp on Toppings: The mayo-lime mixture and cotija cheese are what make elote truly special, so be generous with your coating.
- Customize Your Spice: Adjust the chili powder to match your heat tolerance – from mild to fiery hot.
- Serve Immediately: Elote is best enjoyed hot, right off the grill, when the cheese is slightly melted and the flavors are at their peak.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 6g
Fat: 18g
Saturated Fat: 5g
Cholesterol: 25mg
