Place all the ingredients for the sauce into a small bowl and whisk together. Set aside along with a marinade or pastry brush.
Crumble cheese onto a shallow, medium-sized oval platter or dish.
Preheat barbecue to medium-high heat, about 450°F. Place ears of corn onto grill and cook until kernels begin to brown, turning occasionally to ensure even grilling. Transfer to a platter.
Liberally brush sauce on to corn, then place into the cheese and roll to coat. Sprinkle with ancho powder and chopped cilantro. Serve immediately with additional lime wedges as garnish.
Elote Corn Recipe
Ingredients
4 ears corn, shucked
1 cup Cotija cheese, crumbled
1 tablespoon ancho powder
¼ of a cup fresh cilantro, rough chopped
lime wedges for garnish
For the sauce:
¼ of a cup mayonnaise
¼ of a cup sour cream
1 garlic cloves, mashed
juice of ½ a lime
Directions
Place all the ingredients for the sauce into a small bowl and whisk together. Set aside along with a marinade or pastry brush.
Crumble cheese onto a shallow, medium-sized oval platter or dish.
Preheat barbecue to medium-high heat, about 450°F. Place ears of corn onto grill and cook until kernels begin to brown, turning occasionally to ensure even grilling. Transfer to a platter.
Liberally brush sauce on to corn, then place into the cheese and roll to coat. Sprinkle with ancho powder and chopped cilantro. Serve immediately with additional lime wedges as garnish.
Elote Corn Recipe
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Grilled corn slathered with garlicky mayo rolled in Mexican cheese and garnished with chopped cilantro and lime…
A delicious twist for corn on the cob, try this ELOTE CORN RECIPE!
Last summer I was in New York City and happened upon a really funky taqueria in Greenwich Village. I enjoyed some super tasty tacos, but it was this recipe for grilled corn on the cob that got my taste buds jumping! Wait until you try this ELOTE CORN RECIPE!
This is one of my top grilled corn recipes; the ingredients are a bit unusual, but the flavours go so wonderfully with corn.
Serving up this ELOTE CORN RECIPE is such a nice change to the standard boiled-and-buttered corn on the cob.
THIS IS CORNY
Do yourself a favour and only try this recipe when the corn is perfect. If you do, we promise that even your first attempt will be memorable! When buying SWEET CORN, look for farm-grown varieties such as Lancelot, Accord, Delectable, and my favourite, Peaches & Cream.
To ensure maximum flavour, try to purchase the corn the same day you make this dish. Because the corn is grilled, be picky when you shuck those husks – remove all of that bothersome corn silk to prevent singed strands.
BOSS SAUCE
Everything about this superior sauce works, especially when partnered with grilled corn (swoon!). Yes, I’m a lover of garlic, and thus, I say more is more! Thankfully, the tangy lime cuts the pungency. When applying the sauce with a basting brush, go big! You’ll understand why this is one of our most popular recipes when you take that first bite – the creamy garlic, lime and sour cream is boss.
SAY CHEESE
In a perfect world, you’d hit the streets in search of Cotija, a crumbly and slightly salty Mexican cheese traditionally used for authentic street corn. That said, if you can’t find Cotija or are pinched for time, you can use crumbled feta cheese.
HERB & SPICE
We really think much of the success preparing corn this way is about the combination of ingredients. Two in particular add an unexpected but highly pleasurable flavour note: the ancho powder and fresh cilantro.
Ancho powder is ground ancho (poblano) chile peppers. This seasoning has a deep rich flavor that imparts a mild to medium heat. Cilantro, more commonly referred to as coriander, is an annual herb that adds a bite of freshness as you gnaw your way across the cob. They are essential to the punchy flavour of this recipe.
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Ingredients
4 ears corn, shucked
1 cup Cotija cheese, crumbled
1 tablespoon ancho powder
¼ of a cup fresh cilantro, rough chopped
lime wedges for garnish
For the sauce:
¼ of a cup mayonnaise
¼ of a cup sour cream
1 garlic cloves, mashed
juice of ½ a lime
Directions
Place all the ingredients for the sauce into a small bowl and whisk together. Set aside along with a marinade or pastry brush.
Crumble cheese onto a shallow, medium-sized oval platter or dish.
Preheat barbecue to medium-high heat, about 450°F. Place ears of corn onto grill and cook until kernels begin to brown, turning occasionally to ensure even grilling. Transfer to a platter.
Liberally brush sauce on to corn, then place into the cheese and roll to coat. Sprinkle with ancho powder and chopped cilantro. Serve immediately with additional lime wedges as garnish.
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