Name: Grilled Mexican Street Corn (Elotes)
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: 6 to 8 medium ears sweet corn, husks removed -; 1/2 cup Mexican crema, or sour cream -; 1/2 cup mayonnaise -; 1/2 cup minced cilantro -; 1 clove garlic, minced -; 1/4 teaspoon ground chipotle pepper, to taste -; 2 teaspoons lime zest, from one lime -; 2 tablespoon lime juice, from one lime -; 1/2 cup cotija cheese, crumbled -; lime wedges, to serve -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Mexican Street Corn (Elotes)

1. 6 to 8 medium ears sweet corn, husks removed -

2. 1/2 cup Mexican crema, or sour cream -

3. 1/2 cup mayonnaise -

4. 1/2 cup minced cilantro -

5. 1 clove garlic, minced -

6. 1/4 teaspoon ground chipotle pepper, to taste -

7. 2 teaspoons lime zest, from one lime -

8. 2 tablespoon lime juice, from one lime -

9. 1/2 cup cotija cheese, crumbled -

10. lime wedges, to serve -

How to cook deliciously - Grilled Mexican Street Corn (Elotes)

1. Stage

Heat a gas or charcoal grill to 400°F. Once the grill is hot, clean the grates.

2. Stage

Whisk together the sauce: Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.

3. Stage

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.

4. Stage

Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. Did you like this recipe? Let us know with a rating and review!