Elote (Grilled Street Corn)
Ingredients
- Vegetable oil for brushing
- 4-6 ears of corn, husked*
- ½ cup Mexican crema or mayo
- ½ cup finely shredded Red Butte Hatch or Big John’s Cajun cheese
- 1 lime cut into wedges
- Salt and pepper to taste
Directions
- Heat a gas grill to high or build a medium-hot charcoal fire.
- Brush your husked corn with a thin coating of vegetable oil. Place corn on the grill and cook evenly by rotating the corn every 2-3 minutes. The corn should be slightly charred and fully cooked after 8-10 minutes.
- Brush or roll the corn in the crema. Next sprinkle the cheese to fully cover the corn. Salt and pepper as desired.
- Garnish with a squeeze of lime for an acidic kick. Serve with your favorite summer pilsner.
*You may choose to leave some husks on for a stunning party look. It’s up to you. The husks will burn a little, but they make for excellent Insta photos.
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