You've had grilled corn on the cob before, but this is one step better. A common Mexican street food, the elote is grilled corn on the cob coated with a mixture of cotija cheese, mayo, sour cream, chile powder and lime before getting topped with more cheese. The combination of the sweet corn with the salty cheese and spicy chile powder makes for an addictive vegetable side for any summer barbecue.
And since you'll easily get hooked after trying it once, the good news is you don't have to limit your elotes intake to summer cookouts; you can easily make the cobs all year long. Slather this cheese mixture on corn cooked in a cast-iron pan or under the broiler for a little taste of summer, even in the dead of winter.
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Grilled Mexican Street Corn (Elotes)
Recipe from the Tasting Table Test Kitchen
Yield: 8 cobs
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
8 ears corn, shucked
2 tablespoons vegetable oil
Kosher salt and freshly ground black pepper, to taste
1 cup crumbled cotija cheese, divided
½ cup mayo
½ cup sour cream
½ cup cilantro leaves, minced, plus more for garnish
2 teaspoons lime zest
1 teaspoon ancho chile powder
Lime wedges, for serving
1. Light a grill. On a sheet pan, toss the corn with the oil, then season with salt and pepper.
2. In a small bowl, stir together ⅔ cup of the cotija cheese with the mayo, sour cream, cilantro, lime zest and chile powder to combine.
3. Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through and charred, 8 to 10 minutes.
4. Remove the corn from the grill and immediately brush each cob liberally with the cheese mixture and transfer to a platter. Garnish each cob with a sprinkle of the remaining ⅓ cup of cheese and more cilantro, then serve with lime wedges.