Ingredients
- Vegetable oil for cooking grate
- 4 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons minced fresh cilantro leaves
- 1 garlic clove, minced
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons lime juice
- 1/2 cup crumbled feta cheese
- 2 tablespoons vegetable oil
- 1/4 teaspoon kosher salt
- 6 large ears corn, husks and silk removed
Things to Know Before You Grill
If you have trouble finding queso fresco or cotija cheese, feel free to use 1/2 cup of crumbled feta cheese as a substitute.
Setting Up the Grill
Begin by filling a chimney starter with charcoal and igniting it. Allow the charcoal to burn until it is fully lit and has a light ash over it, which should take around 20 minutes. Next, spread the coals over one side of the grill and leave the other side empty.
Place the grill grate over the coals, cover, and let it heat for 5 minutes. Use tongs and a paper towel dipped in oil to clean and oil the grate.
Making the Sauce
In a large bowl, mix together the mayonnaise, sour cream, cilantro, garlic, chili powder, black pepper, cayenne pepper (if you choose to include it), lime juice, and crumbled feta cheese. Set this mixture aside for now.
Preparing the Corn
In a separate bowl, combine the vegetable oil, kosher salt, and the remaining chili powder. Toss the ears of corn in this mixture to ensure they are evenly coated.
Grilling and Finishing Touches
Grill the ears of corn over the hot side of the grill, turning occasionally, until they are lightly charred on all sides. This should take about 7 to 12 minutes.
Once the corn is grilled, transfer it to the bowl with the sauce. Toss the corn in the sauce to coat each ear evenly.
Serve immediately and enjoy your delicious grilled Mexican street corn!
Mexican Street Corn (Elotes)
Ingredients
- Vegetable oil for cooking grate
- 4 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons minced fresh cilantro leaves
- 1 garlic clove minced
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper optional
- 4 teaspoons lime juice
- 1/2 cup crumbled feta cheese
- 2 tablespoons vegetable oil
- 1/4 teaspoon kosher salt
- 6 large ears corn husks and silk removed
Instructions
- Light charcoal in chimney starter and let burn 20 minutes until fully lit with light ash.
- Spread coals on one side of grill, leaving other side empty.
- Place grate over coals, cover, and heat 5 minutes.
- Oil grate with tongs and paper towel dipped in oil.
- Mix mayonnaise, sour cream, cilantro, garlic, chili powder, black pepper, cayenne pepper, lime juice, and feta cheese in a bowl.
- Combine vegetable oil, kosher salt, and chili powder in another bowl.
- Toss corn ears in oil mixture to coat evenly.
- Grill corn over hot coals, turning occasionally, until lightly charred on all sides, 7 to 12 minutes.
- Transfer grilled corn to sauce bowl and toss to coat evenly.
- Serve immediately.
