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No summer celebration is complete without a platter of elotes. Inspired by the streets of Mexico, we’re transporting this classic to your backyard. Serve it family-style on a tray or try cutting it off the cob to top your tacos. 

Prep time: 10 min | Cook time: 20 min

Ingredients

  • 6 ears of corn, silks removed, husked peeled back & tied or removed completely
  • A grill
  • A stick of unsalted butter (don’t worry you won’t use the whole thing)
  • 6 tsp of salt
  • 3 tsp of Chile powder
  • 1 cup Mexican Crema; this can be store bought or you can quickly make your own by combining:
    • 1/3 cup of mayonnaise
    • 1/3 cup of sour cream
    • 1/3 cup of heavy cream
    • 1 tsp salt
  • 1/2 cup of Cotija cheese
    • You can also substitute with Ricotta Salada,  Parmesan, or Farmer cheese- the trick is using a salty cheese!
  • Lime wedges
  • Fresh chopped cilantro

Directions

Using a stick of butter, coat all sides of the corn and sprinkle with salt.  Place on the grill at medium to high heat.

Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes. You can also choose to wrap your corn in aluminum foil. This will increase the cooking time to about 15 to 20 minutes.

Remove from grill and immediately brush each ear with the crema.

Sprinkle with chile powder, cheese, and cilantro.

Squeeze a lime wedge over each ear and serve.

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