Thanis Lim

All Rounder Chef and Food Journalist

Mexican Style Grilled Corn (Elote)

When I was dining in a Mexican restaurant in Melbourne, I asked the waiter what's their best seller. The waiter, without hesitation, answered Elote, their Mexican style grilled corn. Needless to say - it was the best dish of the night and since then, I've been craving for that spiced up creamy corn on the cob! Fortunately, I managed to grab hold of a recipe which came close! This corn recipe will be a great hit at your next barbecue!


Four large corns
1/4 cup mayonnaise
1 cup crumbled Cotija cheese (I substitute this with shredded cheddar or parmesan)
1 teaspoon chili powder (chili powders and flakes vary in hotness so be careful with this)
1 teaspoon ground cumin
1 teaspoon dried oregano
4 tablespoons minced fresh coriander
lime wedges

1) Soak the corn in a pot of water for 30 minutes.
2) Preheat your gas grill to medium high heat, or a medium heat charcoal grill. Make sure it's not too hot or you might burn your corn.
3) Brush your corn with oil or butter, grill while turning often till you develop a nice char on the corn, around 20 minutes.
4) Brush the mayonnaise on your corn, then sprinkle the ground cumin, dried oregano, chili powder and fresh coriander on your corn, followed by the shredded cheddar cheese or parmesan.
5) Serve as soon as possible! Squeeze lime wedges on corn right before eating.


Alternatively, you can dry fry the corn kernels on a hot pan, then mix it with the ingredients and top it with the cheese and coriander.

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