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Flavorful Grilled Corn on the Cob Easy Elote-Style Toppings Trio Recipe

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Juicy, smoky grilled corn on the cob topped with a trio of creamy, spicy, and tangy elote-style toppings. Perfect for quick summer barbecues and crowd-pleasing side dishes.

Ingredients

  • Fresh ears of corn, husked and cleaned
  • Unsalted butter, softened
  • Olive oil or vegetable oil (for brushing)
  • Sea salt and freshly ground black pepper (to taste)
  • Cotija cheese, crumbled (or feta as substitute)
  • Mayonnaise (full-fat or Greek yogurt as lighter option)
  • Freshly chopped cilantro
  • Fresh lime juice
  • Chipotle peppers in adobo sauce, finely minced
  • Garlic powder
  • Fresh lime zest
  • Cracked black pepper
  • Smoked paprika (optional)
  • Extra lime wedges (for serving)
  • Chopped fresh chili or hot sauce (optional)

Instructions

  1. Husk the corn, removing all silk strands. Rinse under cold water and pat dry thoroughly. Brush each ear with olive oil or vegetable oil.
  2. Preheat grill to medium-high heat (around 375°F or 190°C). Clean and lightly oil grates.
  3. Place corn on grill grates. Turn every 2-3 minutes to get even grill marks and caramelization. Grill for 10-12 minutes until lightly charred but not burnt.
  4. While corn grills, prepare toppings in separate bowls: Creamy Cotija Cheese Blend (½ cup mayonnaise, ¾ cup crumbled cotija cheese, 2 tbsp chopped cilantro, juice of 1 lime), Spicy Chipotle Mayo (½ cup mayonnaise, 1-2 minced chipotle peppers, ¼ tsp garlic powder), Lime-Cilantro Zest (2 tbsp chopped cilantro, zest of 1 lime, pinch black pepper, ¼ tsp smoked paprika optional).
  5. Once grilled, immediately brush each ear with softened unsalted butter to melt and seal in flavor.
  6. Spread or drizzle chosen topping(s) over the corn. Optionally sprinkle extra cotija cheese or cilantro and finish with a squeeze of fresh lime juice. Serve hot with lime wedges.

Notes

Brush corn with oil before grilling to keep kernels juicy and prevent flare-ups. Turn corn every 2-3 minutes for even char. Toppings can be prepared ahead and stored in fridge. For dairy-free, use vegan mayo and omit cheese. Grilling in foil packets is possible but reduces smoky flavor. Leftovers keep up to 2 days refrigerated; reheat gently.

Nutrition

Keywords: grilled corn, elote, corn on the cob, summer recipe, barbecue side dish, cotija cheese, chipotle mayo, lime cilantro zest

Find it online: https://fizzlefork.com/flavorful-grilled-corn-on-the-cob-easy-elote-style-toppings-trio-recipe/