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Elote: Mexican Grilled Corn-on-the-Cob

Elote: Mexican Grilled Corn-on-the-Cob

The combination of flavors and textures is sensational: crunchy, creamy, smoky sweet corn with lime, harrisa and cilantro… delicious!

This recipe makes 1 dozen ears.


Mayo mixture:

The Rest:

  • 1 dozen ears of sweet corn
  • 1 1/2 cups Cotija (Mexican cheese), Feta Cheese, or any dry, mild, crumbly cheese (in small crumbles)
  • 1 cup cilantro, chopped
  • Thin wedges of lime


Mix ingredients for mayonnaise mixture in medium bowl and set on dining table with the salt and pepper. Place cheese, cilantro, extra Harissa for sprinkling, and lime wedges in separate serving bowls and also place on table.  Peel corn, rub with olive oil so it does not dry out on the grill and grill, using indirect heat, for about 8 minutes, turning frequently, followed by about 1-2 minutes closer to low flame or hot spot, to brown the ears lightly. (Do not blacken the corn as blackened foods are not good for your health.)

Remove corn from grill, platter, and place on table with the fixings. Slather each ear with mayo mixture (a pastry brush works really well), sprinkle with cheese, cilantro, a pinch of Harissa and a squeeze of lime. You don’t need the lime for flavor—it’s in the mayo—but the tartness of the acid is nice. Just a touch: too much juice will make the other ingredients fall off. Do the whole platter or—even better—allow guests to prepare their own!


Photo Credit: bokchoi-snowpea on Flickr (cropped)

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