Grilled Elotes - Mexican Street Corn Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Preheat oven to 400-425°F (205-220°C).

Once the fire has died down, spread the hot coals across the oven floor, or add charcoal to the natural coals and allow them to get hot.

Spread the coals out over the oven floor and place the stainless grill over the hot coals to heat up.

To grill without the husk, shuck the corn and place it directly on the grill to brown on all sides for about 8 minutes.

To grill with the husk, keep the husk on the ears and place the entire cob in water for 15 minutes.

Remove the corn from the water, and place it directly on the grill, browning the husk on all sides for 5 to 7 minutes.

Once it has browned on all sides, carefully remove the corn from the oven and gently peel back the husk and silk tassels.

Place the corn back on the grill and in the oven to brown on all sides again.

In a bowl, mix together the Mexican crema fresca, mayo, chili powder, and minced garlic.

Place the queso fresco/cotija cheese on a plate.

Once the corn is perfectly grilled, generously spread the chili cream mixture all over the corn with a basting brush.

Roll the lathered corn in the queso fresco/cotija cheese until completely covered on all sides.

Sprinkle the corn with extra chili powder and top each with fresh cilantro and a generous squirt of fresh lime juice.

Serve immediately and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens