Hey there, fellow flavor adventurers!
Today, we’re journeying south of the border, right into the vibrant streets of Mexico from the comfort of our own kitchens. I’m talking about a dish that’s as lively and inviting as the country’s bustling markets and warm-hearted people. Yes, you’ve guessed it – we’re going to recreate the magic of Elote, the iconic Mexican street corn that’s guaranteed to bring some zing to your taste buds!
Now, I absolutely adore street food. There’s something about the no-frills, pure-flavor approach that really resonates with my cooking ethos. And when it comes to Elote, oh boy — it’s a love story. The char on the corn, that smoky perfume floating through the air, that’s the signal your senses need to wake up!
It’s the simplest of pleasures: Grilled corn on the cob, slathered in a tangy and slightly spicy butter mix, brushed with creamy mayo, rolled in crumbling Cotija cheese, and finally, crowned with a scattering of cilantro. Each bite is an explosion of warm sweetness, creaminess, tang, and a kick of spice.
The weather outside might still be figuring out what it wants to do, but with your grill at the ready, who says you can’t coax out a bit of sunshine, regardless of the season? So why don’t we amp up our home-cooking game and turn an ordinary side dish into a spectacular showstopper?
You know what I love about this recipe the most? It’s straightforward. No frills, no need for culinary degrees and no need for special equipment. Just a grill, a few fresh ingredients, and you’re all set to deliver a dish that’s truly fiesta-worthy.
We start with fresh, sweet corn on the cob, move on to a divine butter spiked with lime and cayenne, add a touch of luxury with mayo, and we’re practically at our destination. Cotija cheese lends that authentic Mexican touch, and cilantro is the flourish on top, the sprig of freshness to cut through all that decadence.
Whether you’re hosting a barbecue, need a show-stopping side for dinner, or just fancy treating yourself because, why not? I think our Grilled Elote is going to tick all the right boxes.
I must confess, there’s a personal reason for choosing this dish. My wife and I honeymooned in Mexico, and elote was our constant companion on those romantic, sun-drenched afternoons. Bringing this dish to life at home not only tickles our taste buds but also our hearts with those sweet memories.
So fire up that grill, don your apron, and let’s get cooking. The full recipe with detailed steps is just above, so you can chase the elote dream. I promise, once you sink your teeth into this zesty, creamy delight, you’ll be transported to the nearest fiesta!
Until our next culinary escapade, keep those grills hot and those flavors bold!
Happy cooking,
Al
Ingredients
– 4 ears of fresh sweet corn, husks and silk removed
– 1/4 cup unsalted butter, softened
– 2 tablespoons mayonnaise
– 1/2 cup Cotija cheese, crumbled
– 1 lime, zested and cut into wedges
– 1 teaspoon cayenne pepper
– 1/2 teaspoon smoked paprika (optional for extra smokiness)
– Fresh cilantro, chopped (for garnish)
– Salt to taste
– Black pepper, freshly ground, to taste
Method
1. Preheat your grill to a medium-high heat, approximately 375°F (190°C).
2. In a small bowl, mix together the softened unsalted butter with the lime zest, a pinch of salt, and the cayenne pepper. Blend well to create a compound butter. Set aside at room temperature.
3. Place the corn directly on the grill grates. Grill the corn, turning occasionally, until it’s cooked through and has char marks, about 10-12 minutes. Ensure each side gets equal time facing the heat for even cooking.
4. While the corn is grilling, mix the mayonnaise in a bowl and crumble the Cotija cheese on a plate, spreading it out to easily roll the corn in it later.
5. Once the corn is grilled, remove it from the grill and let it cool for a minute or two, just enough so it can be handled.
6. Using a brush or a spoon, coat each ear of corn with the lime-cayenne butter, ensuring all sides are generously slathered.
7. Following the butter, brush a thin layer of mayonnaise over each ear of corn. The mayonnaise is the “glue” that will help the Cotija cheese to stick.
8. Roll each buttered and mayo-coated ear of corn in the Cotija cheese until fully covered, or alternatively, sprinkle the cheese over the corn, pressing lightly to adhere.
9. Season the elote with a little more cayenne pepper to taste, a pinch of smoked paprika if desired, and salt and freshly ground black pepper.
10. Lastly, garnish the ready elote with fresh cilantro, and serve immediately with the remaining lime wedges for squeezing over the corn.
11. Enjoy your homemade Grilled Elote with a Tangy Lime-Cayenne Butter as a perfect appetizer, snack, or side to a larger Mexican feast!