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Grilled Elote (Mexican Street Corn) Recipe
Scott Stevens
3
reviews
Grilled Elote, Mexican for corn on the cob, is a popular street food snack or side dish. While camping it makes a perfect side dish that is easy to cook.
Preparation
10
minutes
minutes
Cook
20
minutes
minutes
Ready in
30
minutes
minutes
Servings
4
Servings
Course
Side Dish
Influence
Mexico
Difficulty
Beginner
Method
Grill
Similar Recipes
Hand Food
Ingredients
Corn
4
cobs corn
1
can
beer
Topping
4
tablespoons
mayonnaise
to taste
1
teaspoon
seasoning
such as tajin or cajun, to taste
4
tablespoon
finely shreaded cojita cheese
or Parmesan
1
lime
cut into wedges
Equipment
grill
foil
Directions
Preheat a grill to 350 degrees F (175 degrees C).
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 the preheated grill and cook for 15 minutes, turning every 5.
Unwrap the cooked corn and pull back the husk or fully remove.
Return the corn 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.