Mexican-Style Gas-Grilled Corn
By America's Test KitchenPublished on August 8, 2013
Yield
Serves 6
Ingredients
Vegetable oil for cooking grate¼ cup mayonnaise, regular or light3 tablespoons sour cream 3 tablespoons minced fresh cilantro leaves 1 garlic clove, minced¾ teaspoon chili powder ¼ teaspoon ground black pepper ¼ teaspoon cayenne pepper (optional)4 teaspoons lime juice 2 ounces queso fresco or cotija cheese, crumbled (about ½ cup) (see note)4 teaspoons vegetable oil ¼ teaspoon salt 6 large ears corn, husks and silk removed
Before You Begin
If you both queso fresco and cotija cheese are unavailable, substitute 1/2 cup grated Pecorino Romano.
Instructions
- Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
- While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add corn and toss until coated evenly.
- Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
Yield
Serves 6Ingredients
Vegetable oil for cooking grate
¼ cup mayonnaise, regular or light
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 garlic clove, minced
¾ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
4 teaspoons lime juice
2 ounces queso fresco or cotija cheese, crumbled (about ½ cup) (see note)
4 teaspoons vegetable oil
¼ teaspoon salt
6 large ears corn, husks and silk removed
Ingredients
Vegetable oil for cooking grate
¼ cup mayonnaise, regular or light
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 garlic clove, minced
¾ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
4 teaspoons lime juice
2 ounces queso fresco or cotija cheese, crumbled (about ½ cup) (see note)
4 teaspoons vegetable oil
¼ teaspoon salt
6 large ears corn, husks and silk removed
Ingredients
Vegetable oil for cooking grate
¼ cup mayonnaise, regular or light
3 tablespoons sour cream
3 tablespoons minced fresh cilantro leaves
1 garlic clove, minced
¾ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper (optional)
4 teaspoons lime juice
2 ounces queso fresco or cotija cheese, crumbled (about ½ cup) (see note)
4 teaspoons vegetable oil
¼ teaspoon salt
6 large ears corn, husks and silk removed
Why This Recipe Works
For our take on elotes, we grilled husked corn directly on the grates over a very hot fire to achieve maximum charring without drying out the corn. Coating the corn with oil and chili powder gave it spice and prevented it from sticking to the grill. A mixture of sour cream and mayonnaise proved a good substitute for crema in the sauce used to coat the cooked corn in this elotes recipe.
Before You Begin
If you both queso fresco and cotija cheese are unavailable, substitute 1/2 cup grated Pecorino Romano.
Instructions
- Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
- While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add corn and toss until coated evenly.
- Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately.
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