Island Grilled Elote-Style Street Corn

Name: Island Grilled Elote-Style Street Corn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 4 ears Corn on the cob, husked; 2 tbsp Mayonnaise; 2 tbsp Mexican crema; 0.5 cup Cotija cheese, grated; 1 tbsp Tajin; 1 whole Lime; 2 tbsp Fresh cilantro, chopped; 2 tbsp Butter, melted

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Chad's Pro Tip

Keep the stem end on your corn if you can — it gives you a built-in handle. No stem? Just skewer each cob before it hits the grill so it's easy to hold once it's loaded up with toppings. Optional to cut the corn off the cob and pan fry, its really up to you.

Ingredients

Adjust Servings:

4 ears Corn on the cob, husked (yellow or white corn)Shop
2 tbsp MayonnaiseShop
2 tbsp Mexican crema (sour cream works as a substitute)Shop
0.5 cup Cotija cheese, gratedShop
1 tbsp Tajin (skip the chili powder)Shop
1 whole Lime (quartered)Shop
2 tbsp Fresh cilantro, chopped (optional, for garnish)Shop
2 tbsp Butter, melted (for brushing before grilling)Shop

Kitchen Tools

Step-By-Step Guide

7 Steps

Kitchen Timer10:00

1
Fill a large pot with salted water and bring it to a rolling boil over medium-high heat.
2
Drop in the husked corn and let it cook until just tender, roughly 10 minutes .
3
Drain the cobs, then brush each one with melted butter and toss them onto a hot grill just until you get light char marks on all sides.
4
While the corn cooks, stir the mayonnaise and crema together in a small bowl until smooth.
5
Slather each charred cob with a thin, even layer of the crema mixture.
6
Shower the corn generously with grated cotija, then dust with tajin seasiong to taste.
7
Top with chopped cilantro and serve hot with lime wedges alongside for squeezing.

Reviews

5 (1)

The Test Kitchen Crew
Boiled then grilled gave us the best of both worlds: tender kernels with a nice char. Quick side that disappeared fast at our test BBQ.

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