Eloté: Mexican-Style Grilled Corn

This is a recipe that was sent to me by our friend Brian. We made it for dinner the other night, despite the heat, and it is absolutely the best tasting corn I have ever had. If anyone is thinking about cooking out for July 4th, this would be a great dish to try. The lime-mayo sauce is similar melted butter but with a lot more flavor. The cheese and spices soak into the sauce and add a smoky-spicy-salty component to the flavor. We might just have to have it again this week.


4 ears fresh corn on the cob

3 T. mayonnaise

2 T. fresh lime juice

2 T. fresh grated parmesan cheese

1/2 t. ground ancho chili pepper

1/4/ t. ground cayenne pepper

1/4 t. ground cumin

1/8 t. garlic salt

(1) Peel back the husks on the ears of corn, but keep them attached. Remove the silk, then pull the husks back up. Soak corn in cold water for about 20 minutes. (If your corn is missing husks, wrap the ears in buttered aluminum foil or skip the grilling step and just steam the corn until it is tender.)

(2) Preheat grill to medium-high heat. Spray with high heat cooking spray. Grill corn, turning occasionally, until tender. This will depend on your grill, but probably about 10 – 20 minutes. (To be honest, I always have to test the doneness several times when grilling corn.)

(3) Meanwhile, in one small bowl, combine mayo and lime juice. In another, combine cheese and spices.

(4) When corn is done, pull back husks, brush corn with lime-mayo mixture, then sprinkle with spiced cheese mixture. Serve right away.