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Timothy Hollingsworth

Grilled Street Corn

Prep Time

10 Minutes

Cook Time

10 Minutes

Effort

Pellets

Mesquite

Give your table side some Latin flare with some zesty grilled elote. Don't skimp on the cheese.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 6 ears corn, husked

  • 1 As Needed extra-virgin olive oil

  • 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

  • salt

  • 1/2 Cup cotija cheese

  • 1 As Needed cilantro, finely chopped

Steps

  • 1

    When ready to cook, set Traeger temperature to 450°F and preheat, lid closed for 15 minutes.

    Grill: 450 ˚F

  • 2

    Brush corn with oil and place on grill, turning occasionally.

    Grill: 450 ˚F

    Ingredients

    • 6 ears corn, husked

    • 1 As Needed extra-virgin olive oil

  • 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.

  • 5

    Top corn with chile mayonnaise then sprinkle on the Cotija cheese and chopped cilantro. Enjoy!

    Ingredients

    • 1/2 Cup cotija cheese

    • 1 As Needed cilantro, finely chopped

Cooking Notes

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