Chef Tom Fraker

Grilled Street Corn on the Cob (aka Mexican Street Corn)

Name: Grilled Street Corn on the Cob (aka Mexican Street Corn)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 ears fresh corn, unhusked; 4 tablespoons (1/2 stick) unsalted butter, softened; 6 tablespoons Mayonnaise, divided; 1/2 cup crumbled Cotija cheese or shredded Parmesan cheese; Melissa's Hatch Chile Powder; 1 lime (cut into wedges)

Rated 4.0 stars by 1 users

Cuisine

Mexican

Servings

6 ea

Prep Time

15 minutes

Cook Time

25 minutes

Also known as "elote" in Spanish, this grilled corn is a favorite for picnics, BBQs, tailgating, or backyard pool party.

Image of Grilled Street Corn on the Cob (aka Mexican Street Corn)

Ingredients

6 ears fresh corn, unhusked
4 tablespoons (1/2 stick) unsalted butter, softened
6 tablespoons Mayonnaise, divided
1/2 cup crumbled Cotija cheese or shredded Parmesan cheese
Melissa's Hatch Chile Powder
1 lime (cut into wedges)

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Directions

Preheat oven to 350 degrees F.
Roast the corn for 25 mintues. Let cool for 5 minutes, then pull the husks down in layers, leaving them attached to the base of the cob.
Remove the silk and discard.
While the corn is still warm, spread each ear with some of the butter and 1 tablespoon of the mayonnaise.
Sprinkle each ear of corn with cheese, then dust with a little hatch chile powder.
Finish with a squirt of lime.

Grilled Street Corn on the Cob (aka Mexican Street Corn)