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Street vendors across Mexico have introduced this addicting snack recipe — also called Elotes — to countries around the world. Corn on the cob (on a stick) gets smothered in seasoned mayonnaise and coated in chili lime seasoning, crumbled cotija cheese and fresh cilantro. Our take adds some ranch season for an extra, ranch-inspired twist. What’s not to love?
corn, husks and silks removed
4 ears
olive oil
2 tablespoons
kosher salt and ground black pepper, to taste
mayonnaise
½ cup
2 teaspoons
chili lime seasoning
1 teaspoon
crumbled cotija cheese
½ cup
chopped fresh cilantro, for garnish
Light a charcoal grill using Kingsford® Charcoal or heat a gas grill to high. Rub the corn with olive oil, season with salt and pepper, and place on the grill.
Cook corn, turning occasionally, for about 5–6 minutes, until it begins to char on all sides.
Remove from the grill. Mix the mayonnaise and ranch seasoning together and brush onto the corn. Sprinkle each ear with chili lime seasoning and cotija cheese.
Garnish with chopped cilantro, if desired, and serve immediately.
