Grilled Mexican Street Corn (Elotes)
Grilled corn on the cob with a seasoned sour cream and mayo spread topped with cotija cheese.
Equipment
- Grill
- Tongs
- Mixing Bowl
- Spatula
- Skewer optional
Ingredients
- 4 ears corn shucked, hairs removed
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup cotija cheese crumbled
- 2 tablespoons cilantro chopped
- 1 tablespoon lime juice
- 1 tablespoon lime zest
- ½ tablespoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- hot sauce optional
Instructions
- Preheat the grill to about 375°F or 200°C.
- Cook the corn rotating every couple of minutes to allow some of the kernels to start to char. About 8-10 minutes.
- While the corn is cooking in a mixing bowl combine the mayonnaise, sour cream, lime juice, lime zest, salt, pepper, chili powder, and paprika together. Stir until evenly mixed and set aside.
- Once the corn is done you can insert a skewer into the cob. Using a spatula spread the mayonnaise mixture evenly over all of the ears of corn.
- Top with the cotija cheese, cilantro, and any additional chili powder and paprika.
Nutrition
Serving: 1earCalories: 157kcalCarbohydrates: 6gProtein: 2gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 30mgSodium: 668mgPotassium: 91mgFiber: 1gSugar: 2gVitamin A: 448IUVitamin C: 4mgCalcium: 84mgIron: 0.3mg
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