Grilled Elotes

I’m super excited to be sharing with you my favorite must make BBQ side dish!

Grilled Elotes are my all time favorite way to prepare corn.

You can’t go wrong with well seasoned grilled corn, that’s smothered in Mexican Crema with lots of cheese and chili powder!

I first had the privilege of eating Elotes on a family vacation in Mexico.

All I saw was a big ole’ corn on the cob being smothered in a rich cream, dipped in cheese, and topped with lots of spicy goodness!

After one bite I was so hooked I ate two back to back!

I can’t really explain all the levels of flavor that hit your tongue but just think buttery, creamy, sweet, with a little spice!

And if you dare you can sometimes add a little extra kick with a pinch of cayenne pepper!

First, take your corn on the cob, for this recipe I decided to use small corn so it’s easy to handle.

You can use full corn on the cob if you prefer.

Shuck your corn and you can even keep the husk on the corn for a prettier presentation if using large cobs.

I tie the husk at the bottom exposing the whole corn.

Next, let’s get these babies seasoned up while we prep our grill.

Coat the corn in extra virgin olive oil and our spice blend which is chili powder, dried Mexican oregano, garlic and onion powder, a little black pepper and smoked paprika.

Now it’s time to grill these babies up!

Grill the corn on each side until it begins to get a little char on the corn.

Flip them over and repeat.

Lastly, remove corn from grill and bathe and butter and a little more spice blend.

Top with crema and lots of cheese!

Garnish with green onions and little extra chili powder.

Serve with a slice of lime and enjoy!

Grilled Elotes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4-6

Ingredients:
12 corn nibblets or 6 whole corn cobs
2 cups Queso Quesadilla Cheese, grated
1 cup Crema Mexicana
2 sticks unsalted butter, melted
2 teaspoons chili powder plus more for garnish
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoon Mexican oregano, dried, crushed
2 teaspoons black pepper
1 teaspoon paprika
extra virgin olive oil
lime wedges and green onions to garnish

Directions:
Prepare grill.
Mix seasoning blend and set aside.
Prepare corn, rinse, dry, and coat in olive oil.
Sprinkle spice blend over the corn and grill for about 7-8 minutes per side or until corn begins to char slightly.
Remove corn from grill and dip and melted butter.
Sprinkle more spice blend on corn, top with crema, cheese, and extra chili powder.
Garnish with green onions and serve with a lime wedge.