Mexican Grilled Corn (Elote Recipe)
Slightly charred and full of flavor, this elote corn is grilled and topped with fresh lime juice and crumbled Cotija cheese. It's easy to make and is the perfect side dish for any backyard cookout!
Servings: 6
Calories: 265kcal
Equipment
- Grill
Ingredients
- 6 ears corn on cob, husked and silked
- ½ cup butter, melted
- ½ tablespoon chili powder
- ½ teaspoon smoked paprika
- ¾ cup Cotija cheese, crumbled
- Juice of 2 limes
- Salt and freshly ground black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 cup mayonnaise, optional
Instructions
- Remove the husks and then rinse each piece of corn to get rid of all the silk from the cobs or use a silker brush. Set aside.
- In a small bowl, melt the butter and set aside.
- In a separate small bowl, squeeze the juice of the limes and set aside.
- Combine the chili powder, smoked paprika, salt, and pepper, mix well. Place in a separate small bowl.
- Crumble the Cotija cheese and place in a separate bowl. If you're using mayonnaise, place it in a separate bowl.
- Using a basting brush, baste the melted butter onto each cob on all sides.
- Generously sprinkle each cob with the chili powder, paprika, salt, pepper, and cayenne (if you are adding it.)
- Place each corn on the cob on a grill and grill for about 15 minutes or until the kernels start to turn a light brown color. Lightly sprinkle on some Cotija cheese and allow it to grill for 2-3 more minutes.
- When done, remove from the grill. Take the basting brush and baste on more of the lime juice onto each cob, along with a bit more melted butter and mayonnaise (optional).
- Top with additional cotija cheese and serve immediately.
Notes
- It will save you a lot of time and frustration if you prepare your stations before you start the basting and seasoning process. Set up a separate bowl for each ingredient (the spices can be combine in 1 bowl).
- You can easily remove the silk by running it under cold water and removing the silk with your hands. However, the best way to remove the silk is by using a de-silker brush.
- I've made this Mexican corn on the cob recipe on both my gas grill and on my Traeger. While it tastes amazing cooked on both, Traeger corn on the cob won't result in the same char you'll get from a gas or charcoal grill.
- Some claim that the best way to grill corn is with the husk still attached. While this is a delicious grilling method, you won't be able to obtain that tasty char.
- Add Seasonings Before You Grill - my preferred method is to add on the butter and seasonings before I grill the cobs, but you can also grill the corn first and add the seasonings after.
- Spice It Up - if you want to spice things up a bit, mix ¼ teaspoon of cayenne pepper in with the dry ingredients.
- Mayonnaise - so amazing on this recipe, and so is chipotle mayo, sour cream, or ranch dressing.
Nutrition
Calories: 265kcal | Carbohydrates: 18g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 236mg | Potassium: 268mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1035IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg