Mexican Street Corn (Elote): the Proper Way to Grill Corn

Prep the Corn and Heat the Grill: Remove the outer husks and silky threads from the corn cobs. Pat them dry thoroughly. Lightly brush the cobs all over with the neutral oil. Preheat the grill to a medium-high setting (about 200°C / 400°F).

Prepare the Crema and Cheese: In the small bowl, combine the mayonnaise, Mexican crema (or substitute), lime juice, garlic powder, and salt. Whisk until smooth and thoroughly combined. Place the crumbled Cotija cheese in a shallow dish.

Grill the Corn: Place the oiled corn cobs directly onto the hot grill grates. Cook for 12–15 minutes total, turning the cobs every 3–4 minutes, until the kernels are tender and exhibit patchy charring. Transfer the charred cobs from the grill to a platter.

Assemble and Serve: Working quickly while the corn is still hot, use the basting brush to generously coat each cob evenly with the Elote Crema mixture. Roll the coated cobs in the shallow dish of crumbled Cotija cheese until well covered. Sprinkle liberally with Tajín seasoning or chili powder. Garnish with chopped fresh coriander and serve immediately with extra lime wedges.