This easy Mexican corn on the cob coats grilled sweet corn in a tangy Mexican crema and is topped off with chili powder and sprinkled Cotija cheese.
Course Side Dish
Keyword Elote, Mexican Corn on the Cob, Mexican Street Corn
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
6ears of cornhusked and all silk removed
2tspchipotle chili powder
1/4cupfresh parsleyfinely chopped
sea saltto taste
Juice of 2 limes
Mexican cream sauce
juice of 1 lime
1/4tspchipotle chili powder
Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
Combine the cream sauce ingredients in a small bowl.
When the corn is done cooking carefully remove the foil.
Lightly brush each ear of corn with Mexican cream sauce.
Sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
Serve hot and enjoy!
Tip: Be sure to keep the flame away from the foil, and try using this recipe to make a quick corn salad that is full of flavor!