Description
Mexican street corn, aka elote, is grilled perfection with a cool crema, melty cheese, and a hint of chipotle heat. Simple and addictive!
Ingredients
Scale
- 6 ears corn (husked and all silk removed)
- olive oil
- 1–2 teaspoons chipotle chili powder
- ¼ – cup cotija cheese (crumbled)
- ¼ cup fresh parsley (finely chopped)
- sea salt
- 2 limes (juiced)
- ½ cup heavy cream
- 1 tablespoon sour cream
- ½ lime (juiced)
- teaspoon chipotle chili powder
- teaspoon salt
Instructions
- Place each ear of corn on a piece of foil. Brush olive oil on each ear of corn and lightly sprinkle all sides of corn with sea salt. Wrap foil tightly around corn.
- Preheat the grill to medium heat and place all 6 ears of corn on the grill grates. Close lid and cook for 15-20 minutes or until the corn on the cob can easily be pierced with a fork. Turn often while the corn is cooking to prevent burning the corn cob.
- While the corn is cooking, mix together the ingredients for the crema in a small bowl.
- When the corn is done cooking carefully remove the foil.
- Lightly brush each ear of corn with Mexican Cream Sauce mixture and sprinkle chipotle chili powder, cotija cheese, fresh parsley, and fresh lime juice over each ear of corn.
- Serve hot and enjoy!