Name: Grilled Mexican Street Corn (Elotes)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Cuisine: Mexican
Ingredients: 6 to 8 medium ears sweet corn, husks removed; 1/2 cup Mexican crema, or sour cream; 1/2 cup mayonnaise; 1/2 cup minced cilantro; 1 clove garlic, minced; 1/4 teaspoon ground chipotle pepper, to taste; 2 teaspoons lime zest, from one lime; 2 tablespoon lime juice, from one lime; 1/2 cup cotija cheese, crumbled; Lime wedges, to serve

Grilled Mexican Street Corn (Elotes)

Elotes are a staple of summer and easy to make at home. Top grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese, and dive in!

20 min total 10 min prep 10 min cook 8 197 cal

Instructions

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1 Once the grill is hot, clean the grates.
2 Meanwhile, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest, and lime juice. Taste and season the mixture with salt if needed. Set aside.
3 Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate.
4 Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges. Did you like this recipe? Let us know with a rating and review!