Grilled corn ears are popular street food in Mexico, and one of the things I always order, if I’m at a Mexican restaurant and I see the corn on the menu. I got this recipe from Alejandra, Ale (@thedivatwist ), a while ago, but I just couldn’t find Mexican Cotija cheese anywhere, so it was not until after she managed to convince me to just substitute with feta, that I finally gave it a try. The grilled corn ears are delicious, so don’t let any cheese obstacles hold you back, you need to try these!
Ale’s recipe is with mayonnaise AND butter, and that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in the creamy, buttery goodness. I sometimes make the Mexican corn for lunch (two corn ears are perfect for a light lunch), but they are also great as an appetizer or a side dish.
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Recipe: Elotes – Mexican grilled corn
Recipe by Ale @lemontwist_nyc 4
corn earsIngredients
4 4 corn ears
4 tablespoons 4 mayonnaise
4 tablespoons 4 butter
½ cup ½ (1¼ dL) crumbled Cotija cheese
2 2 limes
A pinch of salt
A pinch of chili powder
Directions
- Grill the corn with the husks on for 3-5 minutes on each side. Make sure you turn the corn frequently so they don’t get charred.
- Take the corn off the grill and smother in butter.
- Squeeze some fresh lime juice over the corn.
- Brush generously with mayonnaise.
- Add plenty of crumbled cheese.
- Sprinkle with salt and chili powder.
- The corn is ready! Serve hot, with extra lime wedges on the side.
