Corn on the Cob: Grilled Mexican Style

Kim Conte
Food & Party
2

summer survival guide

Ordinarily in the summer, I boil fresh, sweet corn on the cob and eat it with a bit of melted butter and a sprinkle of salt. But recently, I've been opting for a slightly more guilt-inducing version...

A friend of mine taught me how to make Mexican Grilled Corn, also known as elote, smeared with mayo, cheese, lime, and hot pepper. Have you had it? Here's how to make it. Beware: It's absolutely addictive and ridiculously messy. But totally worth it!

Mexican Grilled Corn Recipe from Food Blogga:

4 ears sweet corn

Olive oil

1/4 cup mayonnaise (I try to use light!)

1/2 teaspoon lime juice

1/8 teaspoon cayenne pepper or chile powder

Salt, to taste

2/3 cup crumbled Mexican cheese (for example, cotija anejo or queso fresco, but any crumbly cheese would work)

Lime wedges

Brush ears of corn with olive oil. Cook on a medium-hot grill until kernels are soft (about 20-25 minutes). Mix mayo, lime juice, hot pepper, and salt in small bowl. Brush mayo mixture on grilled corn, coating thoroughly. Roll ear in crumbled cheese. Serve with lime wedges and plenty of napkins!

How do you eat corn on the cob?

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