Elote, or Mexican grilled corn, is one of the only preparations for corn on the cob that I think is better than just eating the corn straight from the oven or grill. With this elote recipe, the sweet corn kernels caramelize and take on a bit of smokiness as they are grilled.
Course Side Dish Recipes
Cuisine Mexican
Keyword chili corn, elote, elote recipe, elotes, mexican grilled corn, mexican street corn
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Additional Time 5 minutesminutes
Total Time 25 minutesminutes
Calories 239kcal
Author Robin Donovan
Ingredients
4ears sweet corn
1lime
1/4cupmayonnaise
2tablespoonschili powder
1/2cupgrated Cotija or Parmesan cheese
Instructions
Preheat the grill to medium-high heat.
Shuck the corn by pulling off the leaves and then pulling off the silk, but don’t worry too much about the silk because it will burn off on the grill.
Grill the corn, with the lid down as much as possible, turning every few minutes, until it is charred and golden brown in spots. This will take 8 to 12 minutes.
Remove the corn from the grill and let it cool for several minutes.
Cut the lime in half and squeeze the juice over the corn.
Spread mayonnaise all over each ear of corn.
Sprinkle the chili powder and cayenne, if using, all over the corn.
Sprinkle grated or crumbled cheese generously all over the corn.