Grilled Mexican corn hot off the grill! What are your favorite toppings?
Course Antojitos, Appetizer
Prep Time 20minutes
Cook Time 25minutes
Total Time 45minutes
4-6ears of corn
1/4cupchile limon seasoning
Trim away a few of the corn husk from each ear of corn.
Place the corn in the sink or in large colander. Spray with water for a few minutes, turning as needed.
Place the wet corn on the indirect side of an outdoor grill that has been preheating. Close the lid and cook the corn for 20 minutes. Turn and rotate the corn after 10 minutes.
After 20 minutes, carefully remove the corn from the grill. Let sit for a few minutes.
Pull back the corn husk, discarding silks, and tie the husk using strips of torn corn husk. Place corn back onto the direct, hot, side of the grill to char slightly. Turn as needed. Remove from grill. Slather mayonnaise on corn. Roll in cotija cheese. Sprinkle generously with chile limon seasoning, Drizzle with Mexican crema and squeeze on some fresh lime juice.
I have prepared the elote on my comal on my stove top in the past. Takes the same amount of time.