The common Mexican street food “Elote” is grilled corn on the cob, coated with creamy cheesy goodness and sprinkled with Mexican spice. It’s the perfect addition to your summer barbecue.
INGREDIENTS
- 8 cobs of corn, husks peeled back or removed
- 2 tbsp (30 mL) melted butter
- Salt and freshly-ground black pepper, to taste
- 1 cup (250 mL) crumbled Cotija or feta cheese, divided
- ½ cup (125 mL) mayonnaise
- ½ cup (125 mL) sour cream or plain yogurt
- ½ cup (125 mL) fresh cilantro, finely chopped, divided
- 1 tsp (5 mL) chile powder
- Zest of 1 lime (about 2 tsp/10 mL)
- Lime wedges, for serving
METHOD
- Preheat grill to 500F. Brush corn with butter, season with salt and pepper.
- In small bowl, combine ⅔ cup (165 mL) Cotija cheese, mayonnaise, sour cream, ⅓ cup (90 mL) cilantro, lime zest and chile powder.
- Place corn on the hottest part of the grill. Turn as needed, until cooked through and charred, for about 8 to 10 minutes.
- Remove corn from grill. Brush each cob with cheese mixture, transfer to platter. Garnish each cob with a sprinkle of the remaining cheese and cilantro, serve with lime wedges.
NOTE: Cotija is a firm, crumbly salty cow's milk cheese, similar to feta, named after a town in the Mexican state of Michoacán. Find it and Mexican chile powder at Latin food stores.
Korey’s Tip
Make a dip: Add 2 cups charred corn kernels to the creamy cheese mixture to make a Fantastic topping for chicken and steak, or as a dip served with tortilla chips.
Korey Kealey
