Elote-Style Grilled Corn

By AzGrannie3

The popular Mexican street treat known as elote – grilled corn on the cob slathered with savory flavor – adds a south-of-the-border spin to your game day party menu.

This summertime staple transitions to football season with a zesty seasoning that pairs deliciously with nachos, wings and other tailgate favorites. Feel free to try a new play – the basic recipe easily adapts to creative variations.

Ingredients

• 4 ears corn
• 4 tsp. vegetable oil, plus more for preparing the grill
• 1/2 cup Hellmann’s or Best Foods Mayonnaise
• 2 tsp. ground chili powder
• 1 cup crumbled cotija cheese
• 1 lime, cut into quarters

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from kroger.softcoin.com

Preparation

Step 1

1 Pull the husks of the corn back and tear them off, but keep the protruding stem on the cob to use as a handle. Remove any silk clinging to the corn.

2 Prepare a charcoal or gas grill for high and direct heat. Clean and oil the grill grate.

3 Rub or brush each ear of corn with a teaspoon of oil. Place the corn on the grill and cook until evenly browned, turning frequently, about 10 minutes total.

4 Mix the mayonnaise and chili powder. Brush each ear of corn with 2 tablespoons mayonnaise, then sprinkle ¼ cup of cheese evenly onto each. Add a squeeze of fresh lime and serve.

Tips: You can vary the flavor with different cheeses and seasonings. Try preparing a sun-dried tomato aioli by mixing ¼ cup sun-dried tomatoes (drained and minced) and a minced clove of garlic into the mayonnaise. Then, sprinkle with Parmesan cheese and fresh lemon instead of the cotija and lime. Or give it an Indian food twist by mixing 2 teaspoons curry powder into the mayonnaise and substituting paneer and lemon for the cotija cheese and lime.