Mexican Grilled Corn on the Cob
Called elote in Mexico, where it’s a popular street food, this grilled corn on the cob is slathered in a smoky, zesty mayonnaise and then rolled in crumbly, slightly salty Cotija cheese. Mexican-style chili powder is a hotter version of regular chili powder.
-
4 ears fresh corn, husks and silks removed
-
1/4 cup mayonnaise
-
1/2 Tbs. Mexican-style chili powder
-
1/2 tsp. finely grated lime zest
-
1/4 cup crumbled Cotija cheese (or ricotta salata)
-
Lime wedges, for serving
Prepare a high gas or charcoal grill fire. Grill the corn, turning frequently with tongs, until charred in spots, 6 to 8 minutes.
In a small bowl, combine the mayonnaise, chili powder, and lime zest. Put the Cotija on a small plate. Spread each ear of corn with 1 Tbs. of the mayonnaise and then roll in the cheese to coat. Sprinkle with kosher salt and serve with lime wedges for squeezing over the corn.
nutrition information (per serving):
Calories
(kcal):
240;
Fat
(g):
17;
Fat Calories
(kcal):
160;
Saturated Fat
(g):
5;
Protein
(g):
6;
Monounsaturated Fat
(g):
3;
Carbohydrates
(g):
17;
Polyunsaturated Fat
(g):
6;
Sodium
(mg):
480;
Cholesterol
(mg):
20;
Fiber
(g):
2;
Photo: Scott Phillips
by wjbean,
4/22/2013Excellent interpretation of the classic street vendor main-stay. Cotija really is a requirement here. It is often called "Parmesan" of Mexico, but the flavor isn't quite the same. It is a hard cheese and it does have a savory flavor, but not quite the same "tangy" notes as Parm. I'm certainly glad to find this here.
by debm59,
1/11/2013Yummy, yummy, yummy! All my guests loved this! Only thing...couldn't find the Cojita cheese so I used the Ricotta Salata. Which came out a bit lumpy, but then saw a segment on Food Network of someone using Cojita and they were using the grater. Will remember to do that again either with the Cojita or the Ricotta. I will def make this again.
