No ImageGrilled Mexican Street Corn (Elotes)

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  1. Kathi

    I’m making this tonight and have ever but the ground chipotle pepper. What can do use instead?
    I have chili powder, cayenne pepper or Smoked paprika.

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  2. Lynne

    I made this last night. It was fabulous. I will definitely be making this all summer!


  3. Ashley

    I found this recipe and I havent eaten corn on the cob any other way since I started making this! The flavor profile is amazing!

  4. Michelle

    Omg! Made these last night. So delicious!


  5. Eileen

    I wanted to make this after having it a restaurant in Boston. We had just picked up a bunch of fresh sweet corn at a farm stand in Maine. But I didn’t have most of the authentic Mexican ingredients on hand so I winged it with substitutions – sour cream thinned with a little heavy cream, feta mixed in the sauce and then Parmesan sprinkled on top when serving, and a mixture of parsley with oregano for the cilantro since sadly my cilantro plant had shriveled up and died. Like others suggested, we cut it off the cob and served it in a bowl as a side. It was devoured by everyone. Can’t wait to make it again when I have the time to pick up the real Mexican ingredients!


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