Grilled Elotes Corn
Yield 8 servings
- 8 ears corn, shucked
- ¼ cup melted butter or olive oil
- 1 tablespoon cilantro
- 1 clove garlic, minced
- 2 teaspoons chile powder
- ½ teaspoon salt
- ⅔ cup mayonnaise
- ¼ cup fresh lime juice
- ¾ cup crumbled cotija cheese (can substitute parmesan)
- Lime wedges, for garnish
Preheat an outdoor grill to medium-high heat. Alternatively preheat the broiler to low, and line a baking sheet with parchment paper or aluminum foil.
Brush the corn with melted butter or olive oil. Grill the corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Alternatively, broil the corn ears 6-inches from the heat source until charred spots appear, about 10 minutes. Flip the corn and broil for an additional 10 minutes.
While the corn is charred, mix the cilantro, garlic, chile powder, salt, mayonnaise, and lime juice.
Spread the mayonnaise mixture evenly over the corn, and sprinkle with the cotija cheese. If desired, return the corn to the grill or broiler for just a few minutes. Serve warm with lime wedges.