Elotemexican Grilled Corn Recipes

ELOTE (MEXICAN STREET CORN)

Steps:

• Heat a grill to medium high.
• Shuck the corn by peeling down the outside layers one at a time and keeping them attached, facing downwards away from the cob. When you've finished, use kitchen twine or string to tie the leaves together (see the photos).
• Use your hands to rub oil on each corn cob evenly, then place them on a baking sheet.
• In a small bowl, mix the sour cream, mayonnaise, feta or queso fresco (crumbling any large chunks into smaller chunks with your fingers), chili powder, garlic powder, cumin, and kosher salt in small bowl.
• Place the corn on the grill and cook until it begins to blacken, then turn. Cook about 12 to 15 minutes total, until blackened on all sides.
• Place the corn back on the baking sheet and use a spoon to coat it with cheese mixture. Garnish with a squeeze of lime and torn cilantro leaves. Serve immediately, using the tied husks as a handle for easy eating.

ELOTE (MEXICAN STREET CORN)

Steps:

• Gather the ingredients and preheat a grill to medium heat. (For an oven option, see variations below.)
• Grill the corn in its husk until sweet and tender, about 15 minutes, turning once or twice during cooking. Let cool a few minutes then husk the corn.
• Char the corn directly on the hot grill for extra flavor and color, about 3 minutes, rotating a few times.
• In a medium bowl, combine the sour cream, mayonnaise, and lime juice.
• Using a Microplane or a garlic press, grate the garlic into the mixture. Add the salt and whisk to combine.
• Spread the mayo mixture onto a flat plate. Crumble the cotija cheese on a separate flat plate.
• Roll the corn in the mayo mixture to completely coat the ear. You can use corn on the cob holders to help you roll them; tongs will also work.
• Roll the coated ear of corn in the crumbled cheese and set aside on a platter. Repeat with the remaining ears.
• Top the corn with chopped cilantro and a sprinkle of chili powder, or Tajin. Serve immediately.

MEXICAN CORN ON THE COB (ELOTE)

Steps:

• Preheat an outdoor grill for medium-high heat.
• Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.