Grilled Mexican Street Corn (Elotes)

• servings: 8 servings
• active time: 10 minutes
• total time: 20 minutes

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

Directions

Heat a gas or charcoal grill to 400°F. Once the grill is hot, clean the grates.

Whisk together the sauce: 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. Crema and cotija cheese have a little salt already, so add extra judiciously.

Grill the corn: 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.

Top the corn with sauce and cheese: 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!

Nutrition

• Calories: 196 kcal
• Total Fat: 13 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 20 mg
• Sodium: 218 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 5 g