Elote (Grilled Mexican Street Corn)

Let's get grilling
1
Heat grill to medium heat.
2
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.
3
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.
Cooking for 4 people
Ingredients
-
olive oil
3 tablespoons
-
corn (husked)
4 ears
-
Mexican crema or sour cream
1/2 cup
-
crumbled Cotija cheese
1/2 cup
-
ancho chile powder
1 teaspoon
-
cayenne pepper
1/2 teaspoon
-
cumin
1/2 teaspoon
-
juice of a lime
1
-
kosher salt
1 teaspoon
-
chopped cilantro
1/4 cup
Credit: Recipe courtesy of Chef Brandon Frohne, Executive Chef at Mason’s Nashville

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