Ingredients
Corn
- 6 ears corn (husks and silks removed)
Toppings
- 1/2 cup mayonnaise
- 1 ½ teaspoons chili powder
- 1 cup cotija cheese (crumbled)
- 1/4 cup fresh cilantro (chopped)
- 2 limes (cut into wedges)
Instructions
- Heat the grill: Preheat your grill for indirect grilling over medium-high heat, or if using an indoor grill pan, set it over direct medium-high heat to prepare for cooking the corn evenly and achieving a nice char.
- Grill the corn: Place the husked corn directly on the hot grill grates and cook for about 10 minutes, turning frequently to ensure each side gets charred and cooked through.
- Add the mayo: While the corn is still hot from grilling, spread about 1 tablespoon of mayonnaise evenly over each ear, allowing it to melt slightly and adhere well.
- Top it off: Sprinkle approximately ¼ teaspoon of chili powder on each ear, followed by about 2 tablespoons of crumbled cotija cheese and a scattering of freshly chopped cilantro to enhance the flavors.
- Serve: Present the elote immediately with lime wedges on the side for squeezing over the top, adding a fresh and tangy finish to each serving.
Notes
- For extra flavor, you can add a squeeze of lime before applying the mayonnaise.
- Substitute cotija cheese with feta if not available, though the flavor will be slightly different.
- Use gloves or a brush to evenly coat the corn with mayonnaise for less mess.
- Adjust chili powder amount according to your preferred spice level.
- Elote is best served immediately after making to enjoy warm and fresh.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
