Elotes (Grilled Mexican Street Corn)
Adapted from J. Kenji López-Alt on July 28, 2024
Prep:
5 minutes
Cook:
10 minutes
Active:
30 minutes
Total:
45 minutes
Ingredients
Serves/makes 4
Instructions
1.
Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
2.
While coals heat, combine cheese, mayonnaise, sour cream or crema, cilantro, chile powder, and garlic in a large bowl. Stir until homogeneous and set aside.
3.
When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.
4.
Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture. Sprinkle with extra cheese and chile powder and serve immediately with lime wedges.
Related
Perfect Frijoles Refritos (Mexican Refried Beans)
Misc.
Notes
When husking your corn, remove the silk and husk from the cob, but keep a few inches of the stalk end attached to use as a handle. If your corn is already husked, skewer the cooked corn with a wooden skewer.