Grilled Corn on the Cob with a Latin Twist
If you like grilled corn, you are going to be obsessed with this recipe! Crazy Corn (elote loco in Spanish) is a very famous way to eat corn in countries like Mexico, El Salvador and Guatemala. This is a highly addictive recipe that combines a grilled corn with butter, mayo, lime juice, cheese and some chili powder. It might get a bit messy but trust us, it is worth it. Invite your friends and family this weekend so they can try a little latin taste.
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- Fogo Premium Lump Charcoal
- 4 Ears of corn
- 2 cups cotija cheese and/or feta cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 tsp cumin
- Hot sauce
- Chili powder
- ½ stick Butter
- 1 Lime
- Cayenne pepper (optional)
Set up your grill for direct heat over 350 degree coals. Shuck the corn, removing as much of the silk as you can. A few strands are okay, as they will just burn off on the grill.
Put the corn directly on the grates and rotate every few minutes. The kernels should not blister and pop, but just char up a little.
Chop up some cilantro and put it in a small bowl. Add the mayonnaise, sour cream, and cumin. Stir together and mix in some hot sauce to taste and set aside.
Slice a lime and have it ready to squeeze on top of the corn. Using the stick of butter, rub it on the hot corn and make sure all the kernals get some butter on them.
Next, pick up the corn and set the bottom inside the bowl of mayo and sour cream mixture. Using a spoon, brush the mixture onto the corn. This will be messy!
Next you can drizzle a little more hot sauce on it if you like things spicy. Lay the corn on a tray and sprinkle your choice of cheese on top of the corn. Turn it once to cover all sides. The cotija cheese will stick a little better than the feta will. Another option for cheese is parmesan, which also tastes great. Squeeze a slice of lime over each ear of corn and sprinkle on some chili powder. Add some cayenne powder if you want more spice.
You can eat it off the cobb or slice it off and eat it with a spoon out of a bowl. Enjoy!