Sunday, September 6, 2009

Elote: Mexican Grilled Corn

Grilling corn turns a mere vegetable into a tasty summer treat. The heat caramelizes the corn's sugars and imparts a delicious, smoky taste.

Mexican corn on the cob, or elote, combines the sweetness of grilled corn with salty cotija cheese, tart lime and fiery cayenne.

Making your own elote is rather simple:

4 ears corn

1/4 cup mayonnaise
2 tablespoons melted butter
1/2 cup grated cotija cheese (use Parmesan if not available in your area)
1 lime
Cayenne pepper

Soak 4 cobs of corn, in their husks for 30 minutes (this will prevent the husk from burning before the corn has finished cooking).

Prepare a medium-hot grill.

Shuck corn, leaving husks attached to the ends of the cob. Pull husks back up and tie with a small piece of cooking twine.

Grill corn for 20-25 minutes, turning after every 5 minutes to ensure the kernels cook evenly.

Remove from grill and remove husks.

Roll each corn in butter and then spread mayonnaise over cob.

Sprinkle evenly with cheese. Sprinkle a little cayenne pepper over each cob, depending on your tastes.

Squeeze lime over corn before serving.


  1. This may be wacky, but I'm going to try this on the Foreman grill tomorrow. I have some once-farm-fresh corn in the freezer and this sounds perfect to use it up beautifully.

  2. awesome grilled corn and i love that you topped it with cojita cheese!

  3. LOVE a good elote. They serve them at the outdoor flea markets around here...they smell so wonderful, and taste even better!

  4. Grilled corn sounds wonderful with cojita cheese and cayenne!

  5. I LOVE elote!! Bonus, it always makes me thing of Nacho Libre, lol!!

  6. In Hawaii we use lilikoi butter sauce...tangy and savory

  7. Yummy! Love your blog! Came across it on foodbuzz & am a new follower!
    - Jessica @


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