Grilled Mexican Corn (Elote)
This grilled Mexican corn is slathered with a mayonnaise, sour cream, garlic, and lime juice mixture, then sprinkled with Tajin, cotija, and chopped cilantro.
Ingredients
- 4 ears fresh corn on the cob
- 2 tablespoons olive oil
- ¼ cup mayonnaise
- ¼ cup crema (Mexican sour cream) or regular sour cream
- 2 cloves garlic, minced
- 1 lime, squeezed
- 2 teaspoons Tajin (chili pepper, lime, salt seasoning)
- ¼ cup cotija cheese, crumbled
- handful fresh cilantro, chopped
Instructions
- Preheat grill to medium/high heat.
- Pull the husk back on each ear of corn. Tie the husk together with a piece of corn husk or kitchen twine. Transfer to a sheet pan and brush corn with olive oil. Grill corn, turning every 3-5 minutes, until slightly charred on all sides.
- Combine mayonnaise, sour cream, garlic, and lime juice in a small bowl. Slather the mayonnaise/lime mixture on each ear of corn. Sprinkle with Tajin, cotija, and cilantro and serve.
Notes
Here, I use an outdoor grill to cook the corn, but a grill pan will work as well. You can also boil the corn for a somewhat 10-12 minutes or bake it at 400F for about 12-15 minutes, or until it's done. If you will be boiling or baking the corn, remove the husk completely before doing so.