Mexican Grilled Corn
This Mexican Grilled Corn aka elote is the perfect summer grilling recipe. Fresh corn smothered in creamy mayo, smokey spices, and salty cotija cheese!
Servings: 4 ears
- 1/4 cup mayonnaise
- 1/4 cup unsalted butter softened to room temperature
- 1/4 cup freshly squeezed lime juice
- 3 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon Cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 4 ears corn on the cob husked and cleaned
- cotija cheese freshly grated
- Cilantro finely chopped
- salt to taste
Using half of the butter, slather it on the cleaned/husked corn.
Wrap each piece of corn in a sheet of foil. Make sure the foil is completely sealed.
Preheat grill to medium - medium high heat (about 450 degrees F).
Grill for 15 - 20 minutes, or until the corn is tender, flipping halfway through.
Remove from heat.
Let sit for about 5 minutes to cool slightly.
Carefully unwrap each cob of corn and brush on the other half of the butter.
Top with freshly grated cotija and cilantro.
Serve immediately and enjoy!
Take 5 seconds to . We greatly appreciate it!
Serving: 1ear of corn | Calories: 274kcal | Carbohydrates: 22g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 355mg | Potassium: 316mg | Fiber: 2g | Sugar: 7g | Vitamin A: 990IU | Vitamin C: 10.6mg | Calcium: 97mg | Iron: 1.1mg