Elote – Mexican Grilled Corn on the Cob

Here is a twist on that Mexican street food favorite – Elote.  There are many toppings available, but I love the most common combination of  heat, salt and citrusy lime.  Traditional recipes use butter and mayonnaise, but this healthier alternative is just as bursting with flavor.

Grilled corn goodness

Grilled corn goodness



Start your grill.  Prepare the ears of corn by carefully peeling back the husk without damaging and then removing all of the silk.  Tie the open end with a piece of husk or cooking twine  and then soak the corn (husks and all) in cold water for 20 minutes.  Remove the and grill on a rack set about 6 inches over hot coals until the husks are charred – about 12-20 minutes.  Grills seem to heat radically so keep a close eye on your corn.  The corn is cooked when the kernels feel tender.

While corn is grilling, in a small bowl whisk together the olive oil and spices.

Brush the olive oil mixture onto hot cobs of corn and sprinkle with the cheese.  Season the corn with more salt, chili powder or paprika if desired.  Serve corn with the lime wedges – one wedge per ear of corn.


2 responses to “Elote – Mexican Grilled Corn on the Cob

  1. Hi Eric! Thx for the link. I’m so glad you like it. Elote is my favorite way to enjoy summer sweet corn.

  2. It took me a few years of driving up Clark Ave. in Chicago to check it out, but now I can’t get enough. I really loved your write up and your photos are wonderful!!

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