August 30, 2020
Categories: Side Dishes, Snacks, Vegetables, Corn, Garlic, Appetizers, Mexican, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Small Batch Cooking, Entertaining, Fall/Autumn, Game/Sports Day, Labor Day, Summer, Weeknight Meals, Grilling (Outdoor), High Fiber, No Eggs, Vegetarian, Hot Appetizers, Spices, Kosher Dairy, All Occasions more
"Elote is Mexican street corn. It is corn on the cob that is grilled with the husk on and then slathered down. This particular recipe is from Chowhound."
- Serving Size: 1 (148 g)
- Calories 184
- Total Fat - 7.7 g
- Saturated Fat - 3 g
- Cholesterol - 14.4 mg
- Sodium - 564.7 mg
- Total Carbohydrate - 24.4 g
- Dietary Fiber - 2.4 g
- Sugars - 7.3 g
- Protein - 8.7 g
- Calcium - 180.2 mg
- Iron - 0.7 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.2 mg
Heat a grill to medium- high (350°- 450°).
Get a small bowl and combine mayonnaise, garlic, salt, and cayenne. Mix it well and put it into a shallow dish that's at least as long as an ear of corn.
Very carefully peel back the husks (without removing them) and take off as much of the silk as you can. Put the husks back up.
Grill the corn with the lid closed, turning the corn a quarter turn every ten minutes. Move the corn around on the grill if your grill has hot spots.
Grill for about 35 minutes, or until the husks start to char and pull back from the corn. Remove from the grill and let it start to cool off.
Peel back the husks without removing them. Peel them back so that they form a handle on the bottom.
Brush the corn with the mayonnaise mixture; roll the corn in the crumbled cheese, and squeeze lime over everything.
Tips & Variations
No special items needed.