Elote (Mexican Grilled Corn)

Corn season is in full force in California, so, naturally it’s an Elote (Mexican Grilled Corn) kind of day…A recipe great for serving family-style: Put all of the ingredients out separately and let your guests top the corn however they want.

(Recipe was originally inspired from Bon Appétit magazine).

Ingredients:

  • Vegetable oil, for brushing
  • 1 teaspoon chile powder
  • ½ teaspoon cayenne powder
  • 8 ears of corn, husked
  • ¼ cup mayonnaise or unsalted butter
  • ½ cup crumbled cotija cheese, Parmesan, or ricotta salata
  • 1 lime, cut into 8 wedges

Special Equipment

  • Pastry brush

Recipe Preparation:

  1. Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Brush grill grate with oil. *Combine chile powder and cayenne in a small bowl.
  2. Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. Remove from grill and immediately brush each ear with 1½ tsp. mayonnaise. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture. Squeeze 1 lime wedge over each ear and serve.

*For a shorter version of this original recipe, substitute the Chile powder and cayenne with Tajin seasoning. Brush each ear with 1½ tsp. Sir Kensington’s mayonnaise. Sprinkle each with 1 Tbsp. Parmesan cheese and a pinch of Tajin seasoning. Add a sprinkle of fresh or herb cilantro. Squeeze 1 lime wedge over each ear and serve.