Elote Grilled Corn Recipe

Corn: Fresh ears of corn on the cob are essential for that authentic grilled flavor.

Mayonnaise: Adds a creamy texture and helps the other toppings stick to the corn.

Cotija cheese: A crumbly, salty cheese that enhances the flavor of the corn.

Chili powder: Provides a spicy kick that complements the sweetness of the corn.

Lime: Fresh lime wedges add a zesty finish and balance the richness of the mayonnaise and cheese.

When grilling corn on the cob, make sure to soak the ears in water for about 15-20 minutes before placing them on the grill. This helps to prevent the husks from burning too quickly and allows the corn to steam and cook more evenly. Additionally, rotating the corn frequently ensures that it gets a nice, even char without burning. Once the corn is cooked, applying the mayonnaise mixture while it's still hot helps the flavors meld together beautifully.

• corn on the cob - Substitute with frozen corn kernels: If fresh corn is not available, frozen corn kernels can be grilled in a pan for a similar taste and texture.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor similar to mayonnaise but with fewer calories and more protein.

• cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor, making it a good alternative to cotija cheese.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a slightly sweet flavor, which can be a good substitute if you want less spice.

• lime - Substitute with lemon: Lemon provides a similar acidic and citrusy flavor, making it a suitable replacement for lime.

• Allow the corn on the cob to cool completely before storing. This prevents condensation, which can make the corn soggy.
• Wrap each ear of grilled corn tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped corn in an airtight container or a resealable plastic bag to prevent any odors from the fridge from seeping in.
• Store the corn in the refrigerator for up to 3-4 days. For best results, consume within this time frame to enjoy the optimal taste and texture.
• To freeze, wrap the cooled corn tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
• Place the wrapped corn in a freezer-safe bag or container, ensuring to remove as much air as possible before sealing.
• Label the bag or container with the date to keep track of its freshness.
• Store the corn in the freezer for up to 2-3 months. For best quality, try to consume within this period.
• When ready to eat, thaw the corn in the refrigerator overnight.
• Reheat the corn by placing it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it on the grill for a few minutes, turning occasionally.
• If you prefer, you can also microwave the corn by wrapping it in a damp paper towel and heating on high for 1-2 minutes, checking for desired warmth.

• Preheat your oven to 350°F (175°C). Wrap each ear of corn in aluminum foil to retain moisture. Place them on a baking sheet and heat for about 10-15 minutes until warmed through.

• For a quicker method, use the microwave. Wrap each ear of corn in a damp paper towel and place on a microwave-safe plate. Heat on high for 1-2 minutes, checking to ensure it's heated evenly.

• If you prefer a bit of a charred flavor, reheat the corn on a grill. Preheat the grill to medium heat, then place the corn directly on the grates. Turn occasionally for about 5-7 minutes until heated through and slightly charred.

• For a stovetop method, use a grill pan. Heat the pan over medium-high heat, then place the corn on it. Turn occasionally for about 5-7 minutes until warmed and charred to your liking.

• If you have an air fryer, preheat it to 350°F (175°C). Place the corn in the basket and heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.

• To maintain the creamy texture of the mayonnaise mixture, you can brush a little extra on the corn after reheating. Sprinkle with additional cotija cheese and serve with fresh lime wedges for a burst of flavor.

• Grill: Used to cook the corn on the cob, providing a charred and smoky flavor.

• Grill brush: Used to clean the grill grates before cooking.

• Tongs: Essential for turning the corn on the grill to ensure even cooking.

• Basting brush: Used to brush the corn with oil before grilling and to apply the mayonnaise mixture after grilling.

• Mixing bowl: Used to mix the mayonnaise and chili powder together.

• Measuring cups: Used to measure out the mayonnaise and cotija cheese accurately.

• Measuring spoons: Used to measure the chili powder.

• Knife: Used to cut the lime into wedges.

• Cutting board: Provides a surface to cut the lime.

• Serving platter: Used to present the grilled corn with lime wedges on the side.

Preheat the grill: Start preheating the grill while you prepare the other ingredients to save time.

Use pre-crumbled cheese: Buy cotija cheese that is already crumbled to avoid extra prep work.

Mix in advance: Combine the mayonnaise and chili powder mixture ahead of time and store it in the fridge.

Prep corn ahead: Brush the corn with oil and have it ready to go on the grill before you start cooking.

Serve efficiently: Cut the lime wedges in advance and have them ready to serve alongside the finished dish.