Mexican Street Corn on the Arteflame Grill

Introduction

Mexican Street Corn, also known as Elote, is a deliciously smoky, creamy, and cheesy grilled corn recipe that's the ultimate side dish for any cookout. Cooking it on the Arteflame grill intensifies the flavors, giving the corn a perfect char while keeping it tender. With a luscious coating of mayo, cotija cheese, chili powder, and a squeeze of fresh lime juice, this is one dish that explodes with flavor in every bite!

Ingredients

• 4 ears of corn, husked
• 2 tbsp butter (for grilling)
• 1/2 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tbsp fresh lime juice
• 1 tbsp fresh cilantro, chopped
• Extra lime wedges (for serving)

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill.
3. Stack firewood on top of the napkins.
4. Light the napkins and let the grill heat up for about 20 minutes.

Step 2: Prepare the corn

1. Husk the corn and remove all the silk.
2. Brush each ear of corn lightly with butter.

Step 3: Grill the corn

1. Place the corn directly onto the flat cooktop griddle near the center for the best heat.
2. Rotate the corn every 2-3 minutes until evenly charred on all sides (about 10-12 minutes).
3. Move the cooked corn away from the direct heat zone while preparing the toppings.

Step 4: Assemble the toppings

1. In a small bowl, mix the mayonnaise, lime juice, and smoked paprika.
2. Using a brush or spoon, coat each ear of corn with the mayo mixture.
3. Generously sprinkle crumbled cotija cheese over the top.
4. Dust with chili powder and chopped cilantro.
5. Serve immediately with lime wedges on the side.

Tips

• For even more flavor, grill your lime halves on the flat cooktop for a smoky twist.
• Use a combination of chili powder and cayenne if you like extra spice.
• Freshly grated parmesan can be substituted for cotija if unavailable.
• Brush the corn with additional butter right before removing it from the grill for extra richness.
• Don’t overcrowd your grill—give the corn enough space to rotate freely.

Variations

• Cheesy Garlic Elote: Mix finely minced garlic into the mayo for a garlicky kick.
• Smoky Bacon Elote: Sprinkle crispy bacon bits over the corn for extra crunch and smokiness.
• Spicy Chipotle Elote: Mix chipotle powder into the mayo for an even deeper, smoky heat.
• Avocado Crema Elote: Replace mayo with mashed avocado blended with a touch of lime for a creamy, healthier twist.
• Sweet and Spicy Elote: Add a drizzle of honey with the chili powder to balance heat with a touch of sweetness.

Conclusion

Mexican Street Corn is a must-try dish that brings smoky, creamy, and tangy flavors together in a perfect bite. By cooking this dish on the Arteflame grill, you achieve that beautiful even char while keeping the corn juicy and flavorful. Whether as a side dish or a standalone snack, this recipe is sure to impress!

Best Pairings

• Grilled Carne Asada with a smoky marinade
• Charred Shrimp Tacos for a seafood twist
• Cold Mexican street-style mango with chili and lime
• Spicy Michelada or classic margaritas to wash it down
• Warm flour or corn tortillas for a street-food-style meal