Another summer weekend, another excuse to grill. We spent Saturday exploring Western Mass, and Sunday at home, getting ready to grill. We have a charcoal grill, which is great, but can be a pain to fire up and wait for the coals to be the right temperature. Thus, we don’t grill nearly as often as I’d like, since we’re (read: I’m) lazy. So, this recipe has been on my mind to try since the beginning of the summer, but I hadn’t gotten around to it until now.
It helped that the other day at the grocery store, I stumbled upon one of the (more rare) ingredients without even looking for it, and it spurred me to buy it and plan to make it this past weekend. What is this mystery recipe? Grilled Mexican Street Corn, otherwise known as Elote. It’s grilled corn on the husks, made with a creamy aioli base sprinkled with Cotija cheese—the rare ingredient I spotted at the grocery store. It’s similar to feta in consistency, which you could use in place if you can’t find the cotija. The kind I found was made by Goya, so you might be able to find it at an ethnic grocery store in the neighborhood. They always have great rare finds, and cheaper produce, too!
I first had grilled street corn at Lone Star Taco Bar, and I was blown away by the taste. It was so delicious, creamy, tangy, and with a bit of spice to it. Luckily, I can make it at home, and now you can try it out, too. It’ll be a great crowd-pleaser at your next BBQ, and it’s super-super easy to make!
Grilled Street Corn with Chili-Lime Aioli
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 6-8 Ears
- 6-8 ears of corn, with the husks still on, for wow factor, or off if you don’t care about that
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 2 tablespoons mayonnaise
- Juice from ½ a lime
- 1 teaspoon chili powder
- ½ teaspoon paprika
- 2 oz of cotija cheese, crumbled
- Cilantro, for garnishing
- In a small bowl, mix the mayo, lime juice, chili powder, and paprika until combined. Keep in the fridge until ready to use.
- Pull the husks back/down from the ear of corn, and tie them back to hold in place.
- Brush the ears of corn with olive oil and sprinkle with a dash of salt.
- Place on the grill and rotate every 2-3 minutes, so that they brown but don’t char. Keep the husks off the direct fire so they don’t burn, or place a sheet of aluminum foil underneath them. Plate the corn when nicely browned.
- Brush the aioli (mayo mixture) onto each piece of corn. Be generous! Sprinkle cotija cheese over the ears of corn, and garnish with cilantro, if desired.
- Serve warm and enjoy!