American 15 min

Grilled Elote (Mexican Street Corn)

Name: Grilled Elote (Mexican Street Corn)
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 6 ears fresh corn, husked; 3 tablespoons unsalted butter, softened; ½ cup mayonnaise; ½ cup cotija cheese, crumbled; 1 teaspoon ancho chili powder; ½ teaspoon smoked paprika; ¼ teaspoon cayenne pepper; 2 cloves garlic, finely minced; 2 tablespoons fresh lime juice; Fresh cilantro, chopped; Lime wedges for serving

spicyvegetarianquick

Ingredientsfor 2

280

Cal

Protein

28g

Carbs

17g

Fat

16 ears fresh corn, husked
23 tablespoons unsalted butter, softened
3½ cup mayonnaise
4½ cup cotija cheese, crumbled
51 teaspoon ancho chili powder
6½ teaspoon smoked paprika
7¼ teaspoon cayenne pepper
82 cloves garlic, finely minced
92 tablespoons fresh lime juice
10Fresh cilantro, chopped
11Lime wedges for serving

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Instructions

1
Preheat the grill to high heat, around 450°F to 500°F (230°C to 260°C). Husk 6 ears of fresh corn and brush them lightly with 3 tablespoons of softened unsalted butter.
2
Place the corn directly on the hot grates and grill, turning with tongs every 2 to 3 minutes, for a total of 10 to 12 minutes until the kernels are charred in spots and cooked through. Look for a few blackened kernels to add flavor.
3
In a bowl, mix ½ cup mayonnaise with 2 cloves of finely minced garlic and 2 tablespoons of fresh lime juice to create a creamy dressing. Once the corn is grilled, immediately brush it all over with the garlic mayo — it will melt slightly into the kernels.
4
On a plate, combine ½ cup crumbled cotija cheese, 1 teaspoon ancho chili powder, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper. Roll each corn cob in the cheese mixture, pressing to ensure it adheres on all sides.
5
Sprinkle the grilled corn with fresh chopped cilantro for added flavor and garnish. Serve immediately with lime wedges on the side for squeezing over the corn.