• 6 ears of corn

  • 2 tablespoons (30 ml) 

  • olive oil

  • kosher salt, as needed for seasoning

  • 1 cup (12 g) cilantro leaves, chopped

  • 3 ounces (90 g) cotija cheese, crumbled, divided

  • ¼ cup (60 ml) sour cream, or crema

  • ¼ cup (60 ml) mayonnaise

  • 1 tablespoon (15 ml) lime juice

  • 1 teaspoon (3 g) minced garlic

  • ½ teaspoon chili powder

  • ¼ teaspoon black pepper

  • Tajin seasoning, optional


  • Preheat grill over high heat about 400 to 450ºF (204 to 232ºC).

  • Carefully grease the cooking grates with the oil, paper towel, and tongs.

  • Pull back the husk and remove the silk then tie the husk back or remove completely.

  • Brush olive oil over each piece of corn and sprinkle with salt.

  • Add the corn to the grill and cover, cook for 8 to 12 minutes, flipping every 2 to 3 minutes to char each side. Transfer grilled corn to a plate.

  • In a medium sized bowl combine chopped cilantro, ½ cup cotija cheese, sour cream, mayonnaise, lime juice, garlic, chili powder, and black pepper.

  • Brush the cheese mixture on each side of the corn.

  • Sprinkle with the remaining cotija cheese and Tajin seasoning or more chili powder if desired.
    Elotes, Mexian Street Corn by Jessica Gavin