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Grilled Mexican Street Corn

Description

You know how your neighbor thinks he's hot stuff for grilling his corn with a little olive oil and a dash of salt and pepper? Well, this recipe for Grilled Mexican Street Corn will knock him down a peg!

Grilled corn, or elotes, is a staple of Mexican street carts. And it's no mere side. Featuring cotija cheese, chipotle powder, and fresh cilantro, it's equal parts creamy, spicy, salty, and sweet, and is sure to be the star of your summer cookout. In fact, you should probably just assume everyone will have seconds and double the recipe.

Although we prepared this recipe on the FireCraft Pellet-Q450, it can easily be done on any grill.

Summary

Yield
Servings
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Wood Pellet Flavor -Alder, Apple

Ingredients

8  
ears of sweet corn
1⁄2 c
crumbled cotija cheese (feta can be substituted if you can't find cotija)
1⁄2 c
mayonnaise
1⁄4 t
smoked chipotle (or cayenne) powder
   
Fresh cilantro (chopped)
1  
lime (cut into wedges)

Instructions

  1. Load the Pellet-Q450 with your favorite hardwood pellets.

  2. Set the AccuTemp controller to 450°F.
  3. Husk the corn, keeping some of the stem for a handle.
  4. Once the Q450 is up to temp, place the corn on the grill and cook 10-12 minutes, turning regularly, until all sides are charred and cooked through.
  5. Remove the corn from the grill (cut them in half or serve whole).
  6. Coat each ear with mayonnaise then roll in cotija cheese.
  7. Sprinkle with chipotle powder and chopped cilantro on all sides.
  8. Serve with lime wedges and a cerveza. Salud!

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