Grilled Mexican Corn (Elote Loco)

By • August 5, 2011 • 0 Comments

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Author Notes: This is classic street food in Mexico- corn smothered in mayo, topped with fresh cheese and chili powder. It's cheap and portable- what else can you ask for in street food?mpittsm

Makes 2 ears of corn

  • 2 corn on the cobs, husks removed
  • low fat mayonnaise, enough to cover 2 ears of corn, about 1/4 cup
  • 2 tablespoons dark chili powder, or as much as you want to sprinkle on your corn
  • 1/4 cup queso fresco or cotija, crumbled
  • lime wedges (optional)
  1. On an outdoor grill or grill pan, heat on medium high heat. Add the corn ears. Rotate until slightly charred on each side--about 5 minutes per side.
  2. Let the corn ears cool slightly.
  3. With a pastry brush or spatula, cover the corn with mayonnaise. Then, sprinkle with the chili powder and queso fresco (squeeze lime juice if using). Serve immediately.
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Tags: chile, corn, mayonnaise, queso fresco, spicy

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