Elotes (Grilled Mexican Street Corn)

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4 steps13 min

Ingredient prep checklist

Cilantro: 1/4 cup finely chopped cilantro leaves and tender stems
Garlic: 1 medium clove garlic, finely minced (about 1 teaspoon)
Corn on the Cob: 4 ears shucked corn (see note)
Lime: 1 lime, cut into wedges

5 min

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Image detailsCharcoal added to kettle of grill for making elotesSerious Eats / Melissa Hom · Elotes (Grilled Mexican Street Corn)Dev reference

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Step timer

5:00

Target: 5 min

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Timing5 minute

for 5 minutes

Source

Elotes (Grilled Mexican Street Corn)

References

Equipment reference

Chimney Starter, required
Charcoal Grill or Gas Grill, required

Techniques

Preheat, Primary

Full ingredient reference

1/2 cup (110g) finely crumbled Cotija or feta cheese, plus more for serving
plus more for serving
1/4 cup (60ml) mayonnaise
1/4 cup (60ml) sour cream or Mexican crema
1/4 cup finely chopped cilantro leaves and tender stems
1/2 teaspoon ancho or guajillo chile powder, plus more for serving
plus more for serving
1 medium clove garlic, finely minced (about 1 teaspoon)
finely minced (about 1 teaspoon)
4 ears shucked corn (see note)
1 lime, cut into wedges
cut into wedges