Slathered in creamy mayo and feta cheese crumbles, this grilled corn, also known as elote, is finished with a smattering of smoky ancho chile powder, cilantro, and a squeeze of lime.
What You Get
Ancho chile powder
What You’ll Need
Salt and freshly ground pepper
Makes 6 servings
25 minutes active time
25 minutes total time
Preheat a gas or charcoal grill to medium-high heat, and oil the grate. (Alternatively, you can cook the corn cobs in batches in a large cast-iron skillet or grill pan that’s been preheated over medium-high heat.)
Shuck the corn, removing the husks and silk. Pick the cilantro leaves, toss the stems, and roughly chop the leaves. Cut the lime into wedges for serving. Transfer the feta cheese to a plate.
When the grill is hot, add the corn cobs in a single layer and cook until the corn is lightly charred all over, 3 to 4 minutes per side. When ready, transfer to a serving platter to cool slightly.
Spread a thin layer of mayo all over the corn. Roll the corn cobs in the crumbled feta cheese. Season with salt and pepper. Sprinkle with the ancho chile powder and cilantro leaves. Serve warm with the lime wedges on the side for squeezing.
Contains: milk, eggs.