Grilled Elote (Mexican Street Corn)5 3 5 1
Elote, Mexican for corn on the cob, is a popular street food for a snack or side dish.
The corn is cooked in its husk over the grill then returned husk free to get a little char. Finally it is topped with a combination of mayonnaise, spices and cojita cheese.
This is perfect for a camp snack, pre-dinner appetizer or side dish.
4 cobs corn
1 can beer
mayonnaise, to taste
seasoning, such as tajin or cajun, to taste
finely shreaded cojita cheese, or Parmesan
1 lime, quartered
Place the corn with its husk on in boated foil, then pour in 1/4 can of beer, then fully wrap tightly with the foil. Repeat for all four cobs of corn.
Place the foiled corn on a hot grill and cook for 15 minutes, turning every 5.
Unwrap the cooked corn and pull back the husk or fully remove. Return to the hot grill to get a char on the corn.
Spread the mayonnaise on the corn then dust with your choice of seasoning(s). Finally sprinkle with the cheese and serve with lime wedges.