Mexican Recipes
Grilled Mexican Corn (Elote)
Elote is a popular street food in Mexico, although it is frequently served at home prepared in the same way (boiled or grilled in husk).
Prep: 15 min | Cook: 3 min | Yield: 6 servings
Ingredients
- 6 ears corn, husked, trimmed and scrubbed to remove corn silk
- 1/4 cup mayonnaise
- 2 teaspoons chipotle chile powder
- 3/4 teaspoon smoked paprika
- 1 tablespoon lime juice
- 3 tablespoons unsalted butter, melted
- 1/3 cup cotija Mexican cheese, grated
- Cilantro leaves, torn (optional)
- Lime wedges
Instructions
- Bring a large pot of lightly salted water to a boil.
- Add the ears of corn to the boiling water and cook for 5 minutes. While the corn is boiling, prepare the sauce and melt the butter.
- To prepare the sauce combine the mayonnaise, chipotle chile powder, smoked paprika and lime juice in a small mixing bowl. Stir to fully combine and set aside.
- When the corn is done boiling, remove it from the pot with tongs allowing any excess water to drain.
- Place the corn on the grill and allow it to grill on each side from 30 seconds to a 1 minute, causing some browned spots. Keep turning the corn to cook on all sides. Cooking total time is 2 to 3 minutes. Remove from the grill.
- Brush the corn with melted butter followed by the chile pepper sauce.
- Sprinkle with the cotija cheese and cilantro leaves (if using).
- Serve with lime wedges.