Elote – Mexican Grilled Corn
Try this Elote – Mexican Grilled Corn recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/2 tsp salt
- 1/8 tsp black pepper
- 1 tsp chili powder
- 1/4 cup cilantro chopped
- 1 lime cut into 6 wedges
- 2 tbsp mayonaise
- 6 ears of corn shucked and fibers removed
- 3 tbsp sour cream
- 1/2 cup grated or shredded parmesan cheese (or you can us
- Carbohydrate 2.71078649305556 g
- Cholesterol 3.37634375 mg
- Fat 2.34673496527778 g
- Fiber 0.392830551796489 g
- Protein 0.309504375 g
- Saturated Fat 0.654742923611111 g
- Serving Size 1 1 Serving (22g)
- Sodium 39.4687673611111 mg
- Sugar 2.31795594125907 g
- Trans Fat 0.125238506944444 g
- Calories 31 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!
