Now that the warm weather is finally here, it’s time to spark up the barbecue or grill and start cooking classic summer meals, specifically some corn on the cob.
I don’t think I’ve ever been to a summer cook out or barbecue that didn’t have a side of corn on the cob. For a new twist on a classic barbecue staple, try this grilled Mexican corn on the cob recipe, otherwise known as elotes.
This is the perfect side dish for grilled steak, ribs, hamburgers or, ideally, tacos. Serving these elotes at your next outdoor cook out is sure to be a big hit and keep your guests coming back for more.
- 8 ears of corn, husked
- ¼ cup mayonnaise
- ½ cup crumbled cotija cheese*
- 1 tsp chile powder
- ½ tsp cayenne powder
- 8 lime wedges
- Salt and pepper to taste
- Heat up and grease your grill.
- Mix the chile powder and cayenne powder together in a small bowl.
- Grill the husked corn until cooked through and lightly charred, turning as needed (about 10 minutes).
- Lightly brush the grilled corn with a thin layer of mayonnaise. Sprinkle with the chile and cayenne powder mixture and cheese. Add salt and pepper to taste as needed.
- Serve each ear of corn with a wedge of lime for your guests to squeeze over before enjoying.
*Cotija cheese is a popular type of cheese from Mexico. If you can’t find it at your local grocery store, you can sub in Parmesan.
Thanks to Bon Appetit for creating this delicious recipe and for their fantastic imagery.