The flavors of the charred kernels with the cheese, take your tastebuds to the streets of Mexico!
Course: Side Dish, Vegetable
Keyword: Chile-Spiked Grilled Corn on the Cob, Corn on the Cob, Elote
½cupfreshly grated cotija cheese, a firm round cheese found in the cheese section of the market near the other Latin American dairy products
2teaspoonsground chile pequin*
Lime wedges for serving
*Chile Pequin: if unavailable, mix together 1 teaspoon paprika, ½ teaspoon cayenne pepper, and ½ teaspoon salt.
Prevent your screen from going dark
Heat up the grill on high (or preheat oven to 500º F).
In a pot of boiling water, cook corn for about 3 minutes, until crisp-tender. Drain the corn.
Grill the corn directly on the grates, turning frequently until evenly browned, about 10-12 minutes. If using the oven, roast corn on a baking sheet for 10-15 minutes, turning from time to time.
While corn is grilling or roasting, in a small bowl, mix together the mayonnaise and sour cream.
Brush the mayonnaise mixture all over the corn and sprinkle with the cheese and spices.
Serve right away with lime wedges.
If you are bringing to a potluck or picnic to the beach, cook and grill the corn ahead of time. Wrap in foil. Pre-grate the cheese and place in a covered bowl. Bring the spice mixture in a Ziploc bag and the mayo mixture in a covered container. Warm up the foiled ears of corn in the oven or on the beach grill. Once warmed through, unwrap and brush with the mayo, sprinkle with cheese and spices and serve with limes.
Don't want to dirty a pot to boil the corn? Skip it! Simply wrap the shucked corn in regular foil and throw it on the grill alongside all your meats. Just 20 minutes! Grilled to perfection...charred marks and all!
To make this in snack size form, cut the ears into thirds.
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.