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).
- 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
- 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 2-3 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.
Prep time: 15 min | Cook time: 3 min | Yield: 6 servings
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