Mexican corn on the cob | Spiced Elote
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Some elote are cooked for hours inside clay ovens. They sit over shimmering coals until their bright yellow kernels turn deep, toasty brown and their husks turn brittle.
Servings
4
Servings
4
Mexican corn on the cob | Spiced Elote
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Some elote are cooked for hours inside clay ovens. They sit over shimmering coals until their bright yellow kernels turn deep, toasty brown and their husks turn brittle.
Servings
4
Servings
4
Ingredients
  • 4 large ears corn
  • 1 Tbsp vegetable oil
  • 1 Tbsp Ancho chili powder , more as needed
  • 1/3 cup mayonnaise
  • 1 1/2 cups cotija cheese , crumbled
  • 1 handful fresh cilantro (fresh), torn
  • salt
  • pepper
  • 2 limes , cut into wedges
Servings:
Units:
Instructions
  1. Peel back the corn husks and tie back (I used raffia). Pull off the silk and discard. Mix together the vegetable oil and chili powder, then brush onto corn husks.
  2. Grill over medium high until cooked through and nicely browned in areas, turning occasionally as needed. Position the husks away from the fire so they don’t burn. This should take about 20 minutes.
  3. Brush with mayonnaise (Many recipes use much more than I do. I have to say – the more you use, the more cheese will stick.). Then roll in the crumbled cheese.
  4. Sprinkle extra chili powder on the cobs if desired and douse with lime juice to taste.