Elote-Mexican Grilled Corn

My elote recipe is tender, juicy, and highlights fond memories of eating them in San Diego, the traditional way of corn on the cob. This Mexican street corn may easily become your favorite way to enjoy corn.

📝 Ingredients

• 2 tablespoons kosher salt
• 4 ears corn (shucked)
• 2 tablespoons melted salted butter
• 3 tablespoons mayonnaise
• Hot Sauce (such as Cholula or Tapatio)
• 2 limes (quartered)
• 1 cup grated Cotija cheese
• 3 tablespoons tajin seasoning
• 3 tablespoons dried cilantro

👨‍🍳 Instructions

1. 1Fill a large pot with water and kosher salt, turn on the heat to high and bring the water to a boil. Add the corn, cover, and cook for 5 minutes. Remove corn and drain on a paper towel-lined plate.
2. 2Spray grill pan with nonstick spray and turn on medium-high heat. Once hot add corn and char evenly by rotating every 2-3 minutes.
3. 3In a medium bowl add Cotija cheese, Tajin, dried cilantro, and stir with a whisk to combine. Pour into a narrow platter that is suitable for dredging the corn.
4. 4First, brush a layer of melted butter on each cob, then follow by brushing on a layer of mayo. Roll corn cob in the elote seasoning until it is fully coated. Serve with hot sauce and lime quartered limes for an extra kick of flavor!