Mexican · Sides
Elotes (Grilled Mexican Street Corn)
Slathered with cheese, mayo, chile, garlic, cilantro, and lime, Mexican elote is one of the best ways to serve grilled corn. Try this easy recipe.
Ingredients
Serves 4- ½ cupfinely crumbled Cotija or feta cheese, plus more for serving
- ¼ cupmayonnaise
- ¼ cupsour cream or Mexican crema
- ¼ cupfinely chopped cilantro leaves and tender stems
- ½teaspoon ancho or guajillo chile powder, plus more for serving
- 1 mediumclove garlic, finely minced (about 1 teaspoon)
- 4ears shucked corn (see note)
- 1lime, cut into wedges
Method
- 01
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Serious Eats / Melissa Hom
- 02
While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside. Serious Eats / Melissa Hom
- 03
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. Serious Eats / Melissa Hom
- 04
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chile powder and serve immediately with lime wedges. Serious Eats / Melissa Hom