Mexican Grilled Corn

June 4, 2011

Everyday after soccer practice, I would wait for the familiar ringing of bells from the elote vendor.  A man would travel around the park selling ears of corn slathered with mayonnaise, cheese, chile powder, and lime juice.  After an intense hour workout me and my teammates craved those elotes.  Now, I am not a fan of mayonnaise but it works really well in this dish, by far my favorite way to prepare grilled corn.  This updated version places grilled corn into a wholly different flavor profile.  I think you are really going to love this recipe.

Mexican Grilled Corn

8 ears corn, shucked
1/4 cup melted butter
1 tablespoon cilantro
1 clove garlic, minced
2 teaspoons chile powder
1/2 teaspoon kosher salt
2/3 cup mayonnaise
1/4 cup fresh lime juice
3/4 cup grated cotija cheese

Preheat a grill to medium-high heat.

Brush the corn with melted butter. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill.

In a bowl, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice. Spread the mayonnaise mixture evenly over the corn, and sprinkle with cotija cheese.

Serve warm with lime wedges.

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