Grilled Elote (Mexican Street Corn) | Arteflame Recipe
Elote is a popular Mexican street food that features grilled corn on the cob slathered in a rich, tangy, and slightly spicy mixture of mayo, cheese, lime, and chili powder. Grilling the corn on the Arteflame grill brings out its natural sweetness and imparts a smoky flavor that complements the creamy toppings. It’s a must-have side dish for any BBQ!
Ingredients
- 6 ears of corn, husks removed
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled (or feta if unavailable)
- 1 teaspoon chili powder (or Tajín for extra zest)
- 1/2 teaspoon smoked paprika
- 1/4 cup fresh cilantro, chopped
- 2 limes, cut into wedges
- 2 tablespoons butter
- Salt, to taste
Instructions
1. Fire Up the Arteflame Grill
Light your Arteflame grill by placing three vegetable-oil-soaked napkins under the firewood and lighting them. Allow the grill to heat up for about 20 minutes, so the center is perfect for high-heat grilling and the outer flat top offers a more moderate heat.
2. Prepare the Corn
Brush each ear of corn with butter and season with a pinch of salt. Place the corn directly onto the center grill grate, where the heat is strongest. Grill the corn, turning occasionally, until it’s lightly charred on all sides, about 10-12 minutes.
3. Make the Elote Sauce
While the corn is grilling, mix together the mayonnaise, sour cream, cotija cheese, chili powder, and smoked paprika in a bowl. Set this sauce aside.
4. Coat the Grilled Corn
Once the corn is grilled to your liking, remove it from the grill. Use a brush or spoon to slather the elote sauce generously over each ear of corn, making sure to coat all sides. Sprinkle with extra cotija cheese and a little more chili powder or Tajín if desired.
5. Garnish and Serve
Garnish the elotes with fresh cilantro and serve with lime wedges on the side for squeezing over the top. The combination of smoky grilled corn, tangy sauce, and fresh lime is irresistible!
Tips
- Cheese Substitutes: If you can’t find cotija cheese, feta or Parmesan also work well for a salty, crumbly topping.
- Spice Levels: For extra heat, sprinkle more chili powder or add a pinch of cayenne pepper.
- Add Tajín: Tajín, a popular Mexican chili-lime seasoning, adds a zesty twist to the elote and enhances the flavors.
Conclusion
Grilled elote on the Arteflame is a delicious, smoky, and creamy street food favorite that's simple to make and always a crowd-pleaser. This easy recipe ensures each ear of corn is perfectly charred, with rich toppings that balance heat, creaminess, and brightness from the lime.
5 Variations
- Spicy Elote: Add diced jalapeños to the sauce or sprinkle cayenne pepper for extra heat.
- Elote with Parmesan: Substitute cotija cheese with grated Parmesan and add some garlic powder to the mix for a different flavor profile.
- Elote with Tajín: Add a generous sprinkle of Tajín seasoning over the mayo mix for a tangy, zesty flavor boost.
- Elote with Hot Sauce: Drizzle a few drops of your favorite hot sauce (like Cholula or Valentina) on top of the elote for an added spicy kick.
- Elote Salad: Cut the grilled corn kernels off the cob and mix them with the sauce, cheese, and cilantro to create an elote-inspired salad.
Best Pairings
- Grilled carne asada or tacos
- Fresh guacamole and tortilla chips
- A cold Mexican beer or margarita
- Black bean salad with lime vinaigrette
- Cucumber and jicama salad with chili and lime
