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Grilled Street Corn
By Timothy Hollingsworth
This street-style "elote" is a staple for a reason. The creamy, tangy flavors combined with a wood-fired char on the Traeger is nothing short of addicting. Don't skimp on the cheese.
Prep Time
10 Minutes
Cook Time
10 Minutes
Pellets
Mesquite
Ingredients
This recipe serves:
6
Units of Measurement:
main
| 6 | ears corn, husked |
| 1/4 Cup | Mayonnaise |
| 1 Tablespoon | ancho or guajillo chile powder |
| 1/2 Cup | chopped cilantro, plus more for serving |
| 1 | lime, zested and juiced |
| As Needed | Salt |
| 1/2 Cup | cotija cheese |
Steps
1
When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.
450 ˚F / 232 ˚C
2
Brush corn with oil and place on grill, turning occasionally.
450 ˚F / 232 ˚C
Ingredients
6 ears corn, husked
3
While corn is on the grill, mix mayonnaise with chile powder, cilantro, lime juice and zest in a bowl. Season with salt.
Ingredients
1/4 Cup Mayonnaise
1 Tablespoon ancho or guajillo chile powder
1/2 Cup chopped cilantro, plus more for serving
1 lime, zested and juiced
As Needed Salt
4
After about 10 minutes corn should be cooked through and slightly charred on the outside. Remove from grill.
450 ˚F / 232 ˚C
5
Top corn with chile mayonnaise then sprinkle on the Cotija cheese and chopped cilantro. Enjoy!
Ingredients
1/2 Cup cotija cheese
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