American BBQ & Grill · Free
Grilled Mexican Street Corn (Elote)
Charred sweet corn slathered in a creamy, tangy crema and rolled in salty cotija cheese and chili. A smoky, addictive side that steals the show at any grill-out.
****+
Prep 15 min · Cook 15 min
Method
In a small bowl, stir together the mayonnaise, sour cream, minced garlic, lime juice, and salt to make the creamy sauce, then set it aside.
Set up your grill for direct medium-high heat at about 425 to 450 degrees F and lightly oil the grate.
Pat the husked corn dry and lightly brush each ear with vegetable oil.
Place the corn directly over the heat and grill, turning every 2 to 3 minutes, until charred in spots on all sides, about 10 to 12 minutes total.
The corn is ready when the kernels are bright, tender, and marked with dark char in several places.
Transfer the hot corn to a platter or tray.
Using a brush or spoon, coat each ear generously with the creamy sauce so it clings to the warm kernels.
Immediately sprinkle the crumbled cotija cheese all over so it sticks to the sauce.
Dust each ear with chili powder and smoked paprika, then scatter the chopped cilantro on top.
Serve right away with lime wedges for squeezing over the top.
Chef's tips
- Look for corn with bright green husks and plump kernels for the sweetest flavor.
- If you cannot find cotija cheese, crumbled feta or grated Parmesan makes a good stand-in.
- For an easy-to-eat party version, cut the grilled kernels off the cob and stir everything together as a bowl of esquites.
Cooking times vary by equipment -- cook to temperature and to taste.
