Elote – Mexican Grilled Corn
Try this Elote – Mexican Grilled Corn recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 6
vegetarian
qeethnic
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 tsp salt
- 1 tsp chili powder
- 1/4 cup cilantro chopped
- 6 ears corn shucked and fibers removed
- 1 tbsp mayonnaise
- 2 tbsp sour cream
- 1/2 cup shredded parmesan cheese (or you can use a mexican cotija)
- 1/8 sp black pepper
- 1 lime cut into 6 wedges
- Carbohydrate 21.6829721180555 g
- Cholesterol 6.8515625 mg
- Fat 4.35550496527778 g
- Fiber 3.14462226710055 g
- Protein 6.04256375 g
- Saturated Fat 1.74647469444444 g
- Serving Size 1 1 Serving (126g)
- Sodium 150.031048611111 mg
- Sugar 18.538349850955 g
- Trans Fat 0.21029548611111 g
- Calories 134 calories
Heat grill over medium heat and spray rack with non-stick cooking spray.Grill corn, turning frequently (so they don't burn), until the corn is slightly browned and heated through. (about 8-10 minutes)Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.In another small bowl combine the chili powder, salt and pepper.Slather the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture. Coat in the parmesan cheese, and sprinkle with the chopped cilantro.Serve with a lime wedge (use the lime to squirt lime juice all over the cobs).Enjoy!
