Mexican Street Corn Recipe: Elote on the Grill

Ingredients

• 0.5 cup mayonnaise
• 1 lime, juiced
• 1 tablespoon ground ancho chile pepper
• 1 teaspoon smoked paprika
• 8 ears corn on the cob, husked
• 0.25 cup butter, melted, or as needed
• 0.5 cup freshly grated Cotija cheese
• 1 pinch salt to taste
• 1 lime, sliced

Instructions

1. Prepare your grill for high heat and lightly oil the grates to prevent sticking.
2. In a mixing bowl, whisk together mayonnaise, fresh lime juice, ancho chile powder, and smoked paprika until well combined and smooth. Store in the refrigerator until ready to use.
3. Bring a large pot of salted water to a rolling boil. Add the corn and cook for 5 minutes. Drain thoroughly.
4. Place the corn on the preheated grill and cook, turning occasionally, until the kernels are browned and slightly caramelized, about 2 to 3 minutes per side. Keep turning the corn to prevent burning.
5. Brush the grilled corn generously with melted butter, then coat with the prepared ancho-lime mayonnaise. Sprinkle with cotija cheese and a pinch of salt. Serve immediately with lime wedges for squeezing.

Nutrition

• Calories: 265 kcal
• Fat Content: 20 g
• Fiber Content: 3 g
• Sugar Content: 3 g
• Sodium Content: 246 mg
• Protein Content: 5 g
• Cholesterol Content: 29 mg
• Carbohydrate Content: 20 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g