Elote is a traditional street food in Mexico. In America, it is typically called Mexican street corn. It is corn on the cob charred on an open grill and smothered in cheese, a cream sauce, and chipotle seasoning.
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: Corn, grilling
Author: Jennifer Fishkind
6earscornhusked and all silk removed
2tspchipotle chili powder
¼ - ⅓cupcotija cheesecrumbled
¼cupfresh parsleyfinely chopped
MEXICAN CREAM SAUCE:
¼tspchipotle 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.
When the corn is done cooking carefully remove the foil.
Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle additional chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
Serve hot and enjoy!
Make sure your heat isn’t too high on the grill. You don’t want a direct flame on the foiled corn.
Rotate corn often to ensure it doesn’t burn on one side.
You can substitute butter for olive oil when foil wrapping your corn.
The Mexican Cream can be stored in the refrigerator and used on other recipes for 4-5 days.