Mexican Street Corn

Grilled Mexican Street Corn (Elotes)

An ultimate summer side dish! Corn cobs are grilled for a nice charred flavor then slathered with a creamy mayo mixture, rolled in cotija cheese and dusted with chili powder and cayenne for a little kick. No one can resist!

Ingredients

6 ears yellow corn , shucked (that pictured here is a double batch of this recipe)

1/2 cup mayonnaise (preferably 1/4 cup regular 1/4 cup light)

2 Tbsp finely chopped cilantro , plus more for garnish

1 small clove garlic minced

1 fair pinch cayenne pepper , plus more for topping, to taste

1 cup finely crumbled Cotija cheese    (possible substitute = parmesan cheese)

1/2 tsp ancho chili powder , then more to taste

Lime wedges , for serving (optional)

Instructions

Preheat a grill to medium-high heat (to about 450 degrees F).

Meanwhile, in a mixing bowl whisk stir together mayonnaise, cilantro, garlic, cayenne pepper. Set aside. Place cotija cheese in a shallow dish long enough to fit corn.

Once grill is preheated, place corn on grill, leaving space between them. Let grill until charred on all sides, turning every few minutes, about 8 - 9 minutes total.

Working with one cob of corn at a time, using a spatula brush all sides with the mayonnaise mixture then lightly roll in cheese to coat with a thin layer (it should look somewhat sparse, don't overdue it or the cheese will be overwhelming and you won't have enough to coat all of them). Transfer to a serving platter or baking sheet and repeat with remaining corn. Sprinkle corn with chili powder then a little cayenne pepper if desired, then turn to opposite side and sprinkle with more chili powder. Sprinkle lightly with more cilantro and serve with lime wedges if desired.

Recipe Notes

Sprinkle over the cotija if you want a lighter coating (rather than rolling).

Add chili powder to taste. Some people like a lot, while others like just a few dashes.

#grilled #fingerfood #sides #BBQ