Proven way to grow 3 perfect Grilled Corn on the Cob (Elote)
This recipe guides you through grilling three perfect ears of Elote, a Mexican street corn dish. The corn is grilled to smoky perfection and then slathered with a flavorful, creamy sauce and toppings.
Equipment
- Grill
- Small bowl
- Whisk
- Tongs
Ingredients
Main Ingredients
- 3 large ears of corn
- 1/4 cup mayonnaise
- 1/4 cup sour cream or crema mexicana
- 1/4 cup cotija cheese crumbled
- 1 small lime juiced
- 1/2 teaspoon chili powder
- 2 tablespoons fresh cilantro chopped
- salt and black pepper to taste
For Serving (Optional)
- extra lime wedges for serving
- hot sauce or extra chili powder for serving
Instructions
Preparation
- First, preheat your grill to medium-high heat and husk the corn, removing all silk.
Make the Sauce
- In a small bowl, whisk together the mayonnaise, sour cream or crema, crumbled cotija cheese, lime juice, chili powder, and chopped cilantro, then season with salt and pepper to taste.
Grill the Corn
- Place the corn directly on the preheated grill grates, rotating frequently, and grill for 10-15 minutes until tender and slightly charred.
Serve
- Carefully remove the grilled corn from the grill and immediately spread the prepared mayonnaise mixture generously over each ear, then sprinkle with extra cotija cheese, chili powder, and cilantro, and serve with extra lime wedges and hot sauce if desired.
Notes
For an extra smoky flavor, soak the husked corn in water for 15-20 minutes before grilling, then grill the corn directly on the grates, allowing some charring for added depth. Feel free to adjust the amount of chili powder and lime juice to your preference.