Introduction

Nothing says summer in Texas like Grilled Street Corn (Elote), cooked right on the Arteflame grill. This iconic Mexican-inspired side dish features smoky fire-roasted corn, slathered in creamy mayonnaise, zesty chili powder, and salty Cotija cheese, all charred to perfection. The Arteflame grill’s unique design gives a flawless char and deep flavor without burning, making it the best way to grill corn to golden, caramelized perfection.

Ingredients

• 6 fresh ears of corn, husks removed
• 4 tbsp unsalted butter, melted
• 1/2 cup mayonnaise
• 1/2 cup Cotija cheese, crumbled
• 1 tbsp chili powder (adjust to taste)
• 1 lime, cut into wedges
• Chopped cilantro (optional, for garnish)
• Salt, to taste

Instructions

Step 1: Fire up the Arteflame grill

• 1. Pour some vegetable oil onto three paper napkins.
• 2. Place the napkins in the center of the Arteflame grill base.
• 3. Stack firewood over the napkins and light them up.
• 4. Let the grill heat up for about 20 minutes until the cooktop reaches your desired temperature for grilling – plenty hot for beautiful caramelization.

Step 2: Prep the corn

• 1. Brush each ear of corn evenly with melted butter for rich flavor and caramelization.
• 2. Lightly sprinkle each ear with salt.

Step 3: Grill the corn

• 1. Place each corn ear on the Arteflame flat top, closer to the center for higher heat zones.
• 2. Rotate the corn every 2–3 minutes for even browning, for about 8–10 minutes total, until nicely charred and golden.

Step 4: Coat and finish

• 1. Remove the corn from the grill and immediately slather with mayonnaise so it melts into the grilled surface.
• 2. Sprinkle generously with Cotija cheese so it sticks onto the mayo.
• 3. Dust each ear with chili powder to your spice preference.
• 4. Squeeze fresh lime juice over top and garnish with chopped cilantro if using.

Tips

• Use butter instead of oil to enhance the charred flavor and give your corn a richer taste.
• Keeping the corn near the center gives you that perfect sear without burning thanks to the Arteflame's steel cooktop that never allows direct flame contact.
• Use tongs and heat-resistant gloves to rotate and handle hot corn safely on the griddle.
• Grill all your Elote ingredients at once – the Arteflame’s spacious cooktop allows for multiple servings simultaneously.

Variations

• Tex-Mex Bacon Elote: Top grilled corn with crumbled bacon and add a touch of smoked paprika for a deeper Texan flavor.
• Garlic Parmesan Elote: Substitute Cotija with grated Parmesan and stir minced garlic into the mayo before slathering for a garlicky twist.
• Spicy Sriracha Elote: Mix Sriracha into the mayo for a tangy heat lovers’ version of the classic.
• BBQ Ranch Elote: Combine BBQ sauce and ranch dressing in equal parts for coating the corn and top with cheddar instead of Cotija.
• Herbed Lime Elote: Add chopped parsley and chives to the mayo and cheese for a fresh green take, finished with a heavy sprinkle of lime zest.

Conclusion

Grilling Texas-style Elote on the Arteflame brings out deep flavors you simply can’t get with any other grill. With its even heat zones, steel cooktop, and beautiful sear capabilities, the corn stays juicy and flavorful while getting that perfect char. It’s easy to make, low-mess, and will wow your crowd every time. Add it to your grilling lineup!

Best pairings

• Juicy Reverse-Seared Ribeye Steaks
• Grilled Chicken Thighs with Chimichurri
• Texan Black Bean Salad
• Spicy Pineapple Margarita
• Mexican Street Tacos on the Flat Top