i first ran across elote in my favorite Birmingham restaurant, little donkey. ever since, summertime means elote on the grill whenever corn is on sale (which is often). there are a lot of variations to this recipe, all of them great, so adjust the ingredients to your taste buds’ content!
Prep Time: 10 min | Cook Time: 10 min | Serves: 4
- 4 ears of corn
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tsps chili powder (for sprinkling)
- 1/4 cup finely chopped cilantro
- 1/2 cup finely crumbled cotija cheese (or grated parmesan)
- 1 lime, cut into quarters
Turn the grill on to medium-high heat.
Peel the ears off or back from the corn. Remove any strings that may still be hanging around. Lightly oil the corn with butter or olive oil.
Mix together the mayo, sour cream, and chopped cilantro.
Grill corn for about 8-10 minutes, turning often, until cooked through and lightly charred in places.
Remove corn from the grill and roll in the mayo/sour/cream mixture. Sprinkle with chili powder and cojita cheese.
Serve hot with lime wedges.
- Instead of removing the corn husks, simply peel them back and leave them on as tails. This will give you a more dramatic presentations (if that’s what you’re going for).
- Add some cayenne to the chili powder before sprinkling for some extra heat. I do this often if the main dish isn’t spicy.
- Some folks use only mayonnaise and no sour cream. My nutrition conscience has a hard time letting me do this, but it’s no less delicious.
- Sub cojita cheese for Parmesan. I do this quite a bit when the main dish is not Mexican.
- If you don’t want to mess with lime wedges for guests, squeeze the lime into the mayo/sour cream mixture beforehand.
- Grill the corn and then leave all ingredients sitting out for guests to dress their own!