Elote – Mexican Grilled Corn

Photo by Robert P.
Adapted from foodgawker.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from foodgawker.com

Ingredients

  • 6

    ears of corn, shucked and fibers removed

  • 1

    tbsp mayonaise

  • 2

    tbsp sour cream

  • 1/2

    cup shredded parmesan cheese (or you can use a Mexican cheese called Cotija)

  • 1

    tsp chili powder

  • 1/2

    tsp salt

  • 1/8

    tsp black pepper

  • 1/4

    cup cilantro, chopped

  • 1

    lime, cut into 6 wedges

Directions

Heat grill over medium heat and spray rack with non-stick cooking spray. Grill corn, turning frequently (so they don't burn), until the corn is slightly browned and heated through. (about 8-10 minutes) Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth. In another small bowl combine the chili powder, salt and pepper. Slater the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese, and sprinkle with the chopped cilantro. Serve with a lime wedge (use the lime to squirt lime juice all over the cobs). Enjoy!

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