Grilled Mexican Street Corn: Elote Delight on the Charcoal Grill

Ingredients

- 4 ears of fresh sweet corn on the cob, husked
- 1 cup Mexican crema
- 1 cup crumbled cotija cheese
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 2 limes, cut into wedges
- 1/4 cup chopped fresh cilantro

Instructions

1. Prepare the Charcoal Grill
Light your charcoal grill and allow it to heat until the coals are fully ashed over and glowing. This should take approximately PT15M, or 15 minutes.

2. Grill the Corn
Place the husked corn cobs directly over the hot coals. Grill them for PT10M (10 minutes), turning occasionally, until the kernels are tender and slightly charred. This imparts a smoky flavor that elevates the corn.

3. Prepare the Crema Mixture
While the corn is grilling, mix the Mexican crema with smoked paprika in a medium bowl until well combined.

4. Coat the Corn
Once the corn is grilled, remove it from the grill using tongs. Immediately brush each ear with the smoked paprika crema mixture, ensuring even coverage.

5. Add Final Touches
Generously sprinkle each piece of coated corn with crumbled cotija cheese, followed by a sprinkle of chili powder to your taste preference.

6. Garnish and Serve
Finish by garnishing with the fresh cilantro. Serve the corn with lime wedges on the side to squeeze over just before eating for an extra burst of zesty flavor.

Total Time

PT25M
25 minutes

Type of Dish

Snack

Keywords

Mexican street corn, grilled corn, charcoal grill recipe, Elote, snack, smoky flavor, summer recipe, fresh corn, lime garnish, easy grilling recipe

Recipe Yield

Feeds 4 adults

Calories

Approximately 800 calories for the entire dish

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