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–+ servings
Grilled Mexican Street Corn

Elote (Grilled Mexican Street Corn)

Recipe courtesy of Executive Chef Brandon Frohne of Mason's Nashville. Brushed with Chipotle Crema and sprinkled with Queso Fresco.
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Course Appetizers
Servings 4

Ingredients
  

  • 3 tablespoons olive oil
  • 4 ears corn husked
  • 1/2 cup Mexican crema or sour cream
  • 1/2 cup cotija cheese crumbled
  • 1 teaspoon ancho chile powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon Cumin
  • juice of a lime
  • 1 teaspoon kosher salt
  • 1/4 cup chopped cilantro

Instructions
 

  • Heat grill to medium heat.
  • Drizzle olive oil over the ears corn and place on grill for 3–4 minutes rotating on each side until slightly charred. Remove corn from grill.
  • Place sour cream in a bowl with ancho chile, cayenne, cumin, lime juice and salt. Mix well. Using a brush, brush this mixture over the corn and sprinkle with Cotija cheese and chopped cilantro.

Notes

Recipe and Image courtesy of Mason's Nashville.
 
Keyword corn, elote
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