Tuesday, August 21, 2012

Grilled Mexican-Style Grilled Corn on the Cob (Elote)

6 ears of corn
Butter, softened or melted
1 cup good mayonnaise (Best Foods or Hellmann's®)
Salt, preferably Kosher or Sea Salt
1/2 cup Cotija or Queso Fresco cheese (Feta works, too.)
Garnishes/Condiments as listed below

Shuck and clean silk from corn, grill on a medium hot charcoal or gas grill, turning occasionally until corn is hot and has developed char marks here and there.

Remove corn from grill and roll or brush with softened (or melted) butter. Sprinkle cobs with salt. Spread an even layer of good mayonnaise like Best Foods/Hellmann's (not salad dressing) on the cob ~ sprinkle with crumbled or grated fresh cheese such as Cotija or Queso Fresco, (if you cannot find either of those, I have also used crumbled Feta cheese in a pinch; strange but true, it works.)

I usually place these optional condiments on the table so each one can add what they like, if desired:

lime wedges 
ground Cayenne pepper or ground Chipotle Chile Pepper
a couple of tablespoons chopped cilantro
Cholula® brand hot sauce

Best served piping hot (although we've been known to devour them while just barely warm and at room temperature as well.) 

Make plenty ~ everybody seems to love corn prepared this way!

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