Skip to content

Elote (Grilled Mexican Street Corn)

  • Yields: 4 Servings
  • Cook time: 20 minutes
  • Prep time: 5 minutes

Ingredients

  • 3 tablespoons olive oil
  • 4 ears corn (husked)
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup crumbled Cotija cheese
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cumin
  • 1 juice of a lime
  • 1 teaspoon kosher salt
  • 1/4 cup chopped cilantro

Instructions

Heat grill to medium heat.

Drizzle olive oil over the ears corn and place on grill for 3–4 minutes rotating on each side until slightly charred. Remove corn from grill.

Place sour cream in a bowl with ancho chile, cayenne, cumin, lime juice and salt. Mix well. Using a brush, brush this mixture over the corn and sprinkle with Cotija cheese and chopped cilantro.

  1. Credit: Recipe courtesy of Chef Brandon Frohne, Executive Chef at Mason’s Nashville

You look like someone who loves to grill

Sign up for our mailing list and we’ll send you “show-stopper” grilling ideas and recipes to make your cookouts the talk of the town.

We’ll also share exclusive offers and other great info from Kingsford Charcoal.

Sign up now
Top