Elotes On The Cob (2pc) Recipe

Time30m

Serves2

Roasted Mexican Street Corn Topped with Chipotle Molido and Queso Fresco. Served with a Lime Wedge.

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Ingredients

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1
Preheat the Grill
Start by preheating your grill to medium-high heat.
2
Prepare the Corn
While the grill is heating up, shuck the corn, removing all the husks and silk. Rinse the corn under cold water and pat dry with a paper towel.
3
Coat with Olive Oil
Brush each corn cob generously with olive oil to prevent sticking and enhance flavor.
4
Season the Corn
Sprinkle salt evenly over the corn cobs to enhance the flavor.

5
Grill the Corn
Place the corn cobs directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until all sides are charred and the corn is tender.

6
Add Chipotle and Queso Fresco
Once the corn is grilled, remove from the grill and sprinkle chipotle powder over the hot corn. Then, crumble queso fresco generously on top.
7
Serve with Lime
Cut the lime into wedges and serve alongside the corn for squeezing over the top for added zest.