Grilled Mexican-style corn
This elote-inspired side will make you the star of your next BBQ.
Serving Size
1 ear of corn
Servings
4
Prep Time
10 min
Cook Time
15 min
Ingredients
2 teaspoons
1/4 cup
2 teaspoons
1/4 teaspoon
1/4 cup
Directions
- Heat grill. Rub each of the ears of corn with olive oil and place over a grill set to medium heat. Grill for 15 minutes, rotating occasionally, until corn is cooked and slightly charred. If you don't have a grill, bring a large, shallow pan of water to a boil (don't oil the corn). Add the corn to the water and simmer, rotating occasionally, for about 3 minutes. Remove from water and let dry slightly. Turn oven burner on and lightly char the corn, about 30 seconds a side.
- While corn is grilling, stir together yogurt, adobo, and chipotle. Set aside.
- Once the corn is off the grill, let cool slightly, about 3 minutes. Spread each ear of corn with a quarter of the yogurt sauce all over. Divide the cilantro and cotija and sprinkle over each of the ears. Serve with a lime wedge to squeeze over.
- Handy Hint: Shucking corn can be a pain, but if you have kids running around it's a great way to get them involved in the cooking process with a low-risk task. No knifes or heat in sight! Set them up outside with ears of corn and a bag for the remnants, and let them shuck away.
Nutrition Information
| Sodium | 139 mg |
| Saturated fat | 2 g |
| Protein | 6.2 g |
| Polyunsaturated fat | 0.7 g |
| Monounsaturated fat | 2 g |
| Fiber | 2.5 g |
| Fat | 5.8 g |
| Cholesterol | 7.5 mg |
| Carbs | 18.2 g |
| Calories | 136.5 |
Nina Lincoff