Grilled Mexican Street Corn

Chef Gabriel Deleon from Mi Dia From Scratch is celebrating Hispanic Heritage Month on Good Day. He makes traditional elotes, or grilled Mexican street corn.

Grilled Mexican Street Corn

4 cups roasted corn (6-8 ears, husks removed)
1/2 tsp kosher salt
1 tsp chili powder
1/2 cup mayonnaise
juice of 1 lime
1/2 cup queso fresco
cilantro & epazote

Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 10-15 minutes. Using tongs, transfer the corn to a large bowl and allow them to cool slightly. Using a sharp knife, remove the kernels from the corn. Divide the corn between 4 individual cups or small glasses. Put 1 tablespoon mayonnaise and 1 tablespoon butter in each glass. Sprinkle with cheese, chili powder, salt & ¼ teaspoon lime juice. Garnish with sprig of cilantro & epazote.


Up Next:

  • Popular

  • Recent

Stories You May Be Interested In - includes advertiser stories