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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
How many people are you serving?
6
Activating this element will cause content on the page to be updated.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