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Mexican Grilled Corn on the Cob

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Serves 4

  • by from Fine Cooking
    Issue 118

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): fat g 17; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 5; Protein (g): protein g 6; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 17; Polyunsaturated Fat (g): 6; Sodium (mg): sodium mg 480; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 2;

Photo: Scott Phillips

Excellent 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.

Yummy, 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.

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