Grilled Mexican corn, also known as “elote,” is a staple in Mexican food culture that has captured the taste buds of many around the world. It’s both delicious and healthy, providing a balance of carbohydrates, fats, and protein while being rich in flavor.
Ingredients
- 4 ears of corn, husked
- 1 tablespoon of extra-virgin olive oil
- 1/4 cup of crumbled cotija cheese
- 2 tablespoons of mayonnaise
- 1 tablespoon of lime juice
- 1 teaspoon of chili powder
- 1/4 cup of chopped cilantro (optional)
- Lime wedges for serving
Instructions
- Preheat the Grill: Heat your grill to medium-high.
- Prepare the Corn: Brush each ear of corn with olive oil to prevent sticking. This will also help the corn to achieve a nice char.
- Grill the Corn: Place the corn on the grill and cook for about 10-12 minutes, turning occasionally. The corn should be charred in spots and cooked through.
- Prepare the Topping: In a small bowl, mix together the mayonnaise, lime juice, and chili powder.
- Assemble the Elotes: Once the corn is grilled, remove it from the grill. Spread a thin layer of the mayonnaise mixture over each ear of corn. Sprinkle the cotija cheese over the top, followed by a sprinkle of cilantro if using.
- Serve: Serve the corn with lime wedges on the side for an extra burst of flavor.