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Grilled Street Corn
By Timothy Hollingsworth
Give your table side some Latin flare with some zesty grilled elote. Don't skimp on the cheese.
Prep Time
10 Minutes
Cook Time
10 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
6
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 6 | ears corn, husked |
| 1 As Needed | extra-virgin olive oil |
| 1/4 Cup | mayonnaise |
| 1 Tablespoon | ancho or guajillo chile powder |
| 1/2 Cup | chopped cilantro, plus more for serving |
| 1 | lime, zested and juiced |
| As Needed | salt |
| 1/2 Cup | Cotija cheese |
| 1 As Needed | cilantro, finely chopped |
Step
1
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Brush corn with oil and place on grill, turning occasionally.
450 ˚F / 232 ˚C
00:10
3
While corn is on the grill, mix mayonnaise with chile powder, cilantro, lime juice and zest in a bowl. Season with salt.
4
After about 10 minutes corn should be cooked through and slightly charred on the outside. Remove from grill.
5
Top corn with chile mayonnaise then sprinkle on the Cotija cheese and chopped cilantro. Enjoy!
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