I have been singing the praises of Mexican grilled corn on the cob (elote) to Keith since the day we met. I couldn't believe he had never tried it. Even in the midwest, we had not come up with the simple idea of cheese on corn. It is pure genius. In the time we have known each other, Keith and I have managed to sample a few varieties here in New York. My favorite is still at La Esquina in Soho. However, I am not above partaking in a cob at a local street fair; it hits the spot on a warm summer day and it costs quite a bit less.
Chef's Tip:
- if you can't find Cotija cheese, a good quality grated parmesan is a good substitute.
- even grated parmesan in the green canister (the kids refer to it as "shaky cheese") will do the trick in a pinch.
So we were planning our Memorial Day cookout, and we thought that it was time for Keith to try his hand at this beloved corn of mine. Sprinkling this corn with Cotija Cheese is the most authentic way to make it, but if you are in a pinch, a good quality grated parmesan is a good substitute. Keith created a delicious cilantro butter base, and we coated the corn in Cotija. Everyone loves this recipe; it is a great way to elevate a summer cookout staple.
Looking to round out your grilling menu? This corn tastes great with our Shrimp Skewers with Summer Herb Glaze & Cilantro Lime Rice.
Mexican Inspired Grilled Corn
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6 1x
- Category: Side dish
- Cuisine: Mexican
Description
Mexican Inspired Grilled Corn is an easy, must-have recipe to elevate your summer barbecue. Cojita Cheese & Cilantro Butter are just divine.
Ingredients
- 6 ears of corn
- ¼ C. butter, softened
- 1 tbsp fresh cilantro, chopped
- Kosher salt
- Black pepper
- ½ C Cotija cheese
Instructions
- Prepare the corn: my method is to cut the stem off the end of the corn and then peel only the loose husk away. You will have corn with husk and corn silk still attached.
- Place a damp tea towel in bottom of microwave and place corn on top of towel.
- Cook corn 3 minutes for every 2 ears of corn, so in this recipe you would cook the corn for 9 minutes.
- Carefully remove corn from microwave with tongs and remove husk and silk and let cool.
- With grill on medium high heat, place ears of corn on grill and turn occasionally until corn is slightly toasted.
- While corn is grilling, mix together the cilantro with the butter and set aside at room temperature.
- When corn is done, coat with the cilantro butter and roll in Cotija cheese.
- Salt and pepper to taste
- Enjoy!
Keywords: corn, elote, Mexican, street food, street corn, cilantro, butter, grilling, grilled, vegetarian
Elizabeth Davic says
Wow! This looks so yummy! Can't wait to try it!
★★★★★