Grilled Corn on the Cob

T-bone con salsa macha

Learn to make deliciously grilled corn on the cob! Slathered with a creamy chile mayo, no one will resist the buttery goodness of these elotes!

Ingredients

Creamy Salsa Ingredients:

1 cup Mayonnaise
1/2 cup Sour cream
1/4 cup Lime juice
1/4 cup Chipotle chiles in adobo sauce
1 cup Chiapas cheese
1 tablespoon Salt
1 tablespoon Pepper

10 pieces Yellow ear corn
1/2 cup melted Butter
Salt
Pepper
Cilantro finely chopped
Chile powder for serving
1 cup Chiapas cheese crumbled, for serving

Directions

1. For the creamy salsa: In a blender, combine mayonnaise, sour cream, lime juice, chipotle chiles in adobo sauce, Chiapas cheese, salt, and pepper, and blend until smooth. Pour into a bowl and set aside.
2. Place ear corns on a chopping board. Brush ear corns with butter and season with salt and pepper. Set aside.
3. Preheat grill 45 minutes before using. Grill ear corns over indirect heat for 20 minutes, flipping every five minutes, until kernels are tender. Set aside.
4. Sprinkle grilled corn with cilantro, chile powder, and crumbled Chiapas cheese. Serve grilled corn on the cob with creamy salsa on the side.