Mexican Street Corn Elote (Ready-to-Print Version)
Smoky grilled corn with butter, cotija, chili powder, cilantro, and lime for a flavorful side dish.
# What You’ll Need:
→ Vegetables
01 -
4 ears fresh corn on the cob, husks removed
02 -
1 tablespoon fresh cilantro leaves, chopped
03 -
1 lime, cut into wedges
→ Dairy
04 -
2 tablespoons unsalted butter, melted
05 -
½ cup crumbled cotija cheese
→ Spices and Seasonings
06 -
1 teaspoon chili powder (optional)
07 -
1 teaspoon salt
# Step-by-Step Guide:
01 -
Remove husks and silk from the corn ears, then pat dry to promote even caramelization on the grill.
02 -
Heat grill to medium-high temperature, ensuring it is ready for searing.
03 -
Brush each ear generously with melted butter, then grill, rotating every 2 to 3 minutes until all sides are lightly charred, approximately 8 to 10 minutes total.
04 -
Immediately roll hot corn in crumbled cotija cheese to adhere, then sprinkle with chili powder, chopped cilantro, and salt.
05 -
Plate corn ears alongside lime wedges for squeezing over the top just before eating.
# Handy Tips:
01 -
For enhanced adhesion of cheese, brush grilled corn lightly with Mexican crema or mayonnaise before applying cheese.
02 -
Rotate corn evenly on the grill to achieve uniform deep char marks without burning.
03 -
Use freshly crumbled cotija cheese rather than pre-grated for authentic texture and melt.