Elote-Style Grilled Corn on the Cob With Crema
Inspired by Mexican eloté, this charred, grilled corn with cotija cheese is an easy summer side dish that is light, sweet, with the perfect kick from cayenne pepper. I love to drizzle it with homemade cilantro lime crema and lots of crumbled cotija. Leave the husks on for a wow factor when plating!
Servings: 4 servings
Calories: 321kcal
Equipment
Blender optional for sauce, though you can whisk everyone in a bowl, if preferred
Serving tray
Ingredients
For the cilantro lime crema
- ⅔ cup sour cream
- ½ cup loosely packed cilantro leaves
- 1 garlic clove, finely chopped
- 1 lime, zested and juiced
- Pinch of Kosher salt
For the corn
- 4 ears of corn (or scale up to have 1 ear of corn per person), keep the husks on, but remove the outermost layer
- Cilantro lime crema
- 1 cup cotija cheese, crumbled
- Cayenne pepper, for serving
- 1 lime, cut into wedges for serving
Instructions
- Make the cilantro lime crema. If making in a blender, place ⅔ cup sour cream, ½ cup loosely packed cilantro leaves, 1 finely chopped garlic clove, lime zest and juice, and a pinch of Kosher salt in the bowl of a blender, then process until very smooth. Otherwise, whisk together all ingredients until smooth. Cover and refrigerate until needed.
- Char the corn in the husks. Preheat a grill over medium-high heat until it reaches 475°F (245°C). When very hot, grease the grill grates with grill spray, then carefully add the corn. Cook, turning, occasionally, until charred on all sides, about 4-6 minutes.
- Remove the husks, then return to the grill. Gently pull down the husk on each ear of corn. You can either remove them completely, or simply fold them over. Brush the corn with a little melted butter, then return to the grill. Cook, turning every minute or so, until the corn is blistered and charred a little, another 4-6 minutes. Transfer to a serving tray.
- Garnish, then serve. Drizzle the cilantro crema on top of the corn, then sprinkle with crumbled cotija, as much Cayenne pepper as you like, and lots of fresh cilantro. Serve immediately with lime wedges on the side.
- Note: If you don’t want to use Cayenne pepper, you can substitute with sweet paprika or smoked paprika.
Notes
- You can prepare the cilantro lime crema up to 2 days in advance and store it in the refrigerator. Grill the corn just before serving for the best texture. I do not recommend freezing.
- Leftovers and storage: Store any leftover grilled corn in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 321kcal | Carbohydrates: 25g | Protein: 10g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 464mg | Potassium: 398mg | Fiber: 3g | Sugar: 9g | Vitamin A: 896IU | Vitamin C: 17mg | Calcium: 268mg | Iron: 1mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
