Elote – Mexican Grilled Corn

In the past few weeks I have eaten Mexican Grilled Corn, also known as elote, more than 10 times.

I’m a tad obsessed.

I don’t know why I haven’t introduced this corn into my life sooner.

Mexican Grilled Corn Recipe

When I finally made it for my family, my husband casually says, “Oh, elote! Sweet, I used to eat this stuff daily when I lived in Guatemala.”

WHAT?!? 

I feel it grounds for divorce that he has not shared this deliciousness with me sooner. How dare he. Lucky for him, my fingers were covered in cheese and chili powder, so I couldn’t use my phone to google divorce lawyers immediately.

Mexican Grilled Corn Recipe

I’m pretty sure I can never eat a naked piece of corn on the cob again.

It would almost feel like a waste to just eat it with butter and salt from now on.

Once you have had it smeared with a mayo/sour cream mixture, riddled with parmesan cheese, and generously sprinkled with chili powder, salt and cilantro… there is no going back.

Mexican Grilled Corn Recipe

Trust me… I don’t want to go back.

And I suppose I’ll keep my husband too. He’s good for things like killing spiders and mowing the lawn.

Elote – Mexican Grilled Corn

Yield: serves 6

Ingredients

  • 6 ears of corn, shucked and fibers removed
  • 1 tbsp mayonaise
  • 2 tbsp sour cream
  • 1/2 cup shredded parmesan cheese (or you can use a Mexican cheese called Cotija)
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup cilantro, chopped
  • 1 lime, cut into 6 wedges

Instructions

  1. Heat grill over medium heat and spray rack with non-stick cooking spray.
  2. Grill corn, turning frequently (so they don't burn), until the corn is slightly browned and heated through. (about 8-10 minutes)
  3. Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.
  4. In another small bowl combine the chili powder, salt and pepper.
  5. Slater the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese, and sprinkle with the chopped cilantro.
  6. Serve with a lime wedge (use the lime to squirt lime juice all over the cobs).
  7. Enjoy!
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Comments

  1. Corie Gibson says:

    I made this recipe (except for the sour cream) a few weeks ago. It’s so yummy!!! Will need to try to add the sour cream next time!!!

  2. I totally get why you ate this so much! Yumm ;)

  3. And to think we drove all the way to Malibu to get corn at Cafe Habana. Now I have no excuse but to make it at home.

  4. Holy heck, I need this corn in my life immediately!

  5. This looks so good!! I am happy to find this recipe, corn season is on!! I thought there is nothing better than corn with butter and salt. You proved it, elote is better))

  6. I think I could eat this 10x in a row too!

  7. Looks delicious, sounds delicious and surely tastes delicious….

    Bye-bye bikiny operation

  8. Looks great! Reminds me of how everytime we go to Mexican my best friend makes a run for elote off the street! :)

  9. Heather says:

    !Get that corn outta my face!

  10. Stephanie says:

    I made these tonight as a side with our steaks. Oh. My. Heavens. Absolutely delicious! We will never eat plain old buttered corn again! Thank you so much for your wonderful recipe!

  11. Natalie says:

    This looks amazing. I’ve been looking for a good recipe to replicate the street-food classic!

  12. I am having trouble adding this relish recipe to my zip list, help please!

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