Grilled Street Corn
By Timothy Hollingsworth
7 Reviews
Give your table side some Latin flare with some zesty grilled elote. Don't skimp on the cheese.
Prep Time
10 Min
Cook Time
10 Min
Pellets
Mesquite
Yields: 6 Servings
Ingredients
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 |
Units of Measurement:
Step
Step 1
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
Step 2
Brush corn with oil and place on grill, turning occasionally.
00:10
450 ˚F / 232 ˚C
Ingredients
6 ears corn, husked
1 As Needed extra-virgin olive oil
Step 3
While corn is on the grill, mix mayonnaise with chile powder, cilantro, lime juice and zest in a bowl. Season with salt.
Ingredients
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
Step 4
After about 10 minutes corn should be cooked through and slightly charred on the outside. Remove from grill.
Step 5
Top corn with chile mayonnaise then sprinkle on the Cotija cheese and chopped cilantro. Enjoy!
Ingredients
1/2 Cup Cotija cheese
1 As Needed cilantro, finely chopped
My Notes
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