Ingredients
Scale
- 6 to 8 ears corn
- 3/4 cup plain yogurt
- 3/4 cup mayonnaise
- 5 tbsp. lime juice
- 1 cup Cotija cheese, grated fine
- 4 tsp. chili powder
- 2 tsp. cayenne pepper
- 2 tsp. ground cumin
- 1 tsp. salt
Instructions
- In a small bowl, combine the yogurt, mayonnaise and lime juice. In another small bowl combine the Cotija cheese, chili powder, cayenne pepper, cumin and salt.
- Build a charcoal fire for direct grilling using Kingsford® charcoal. While the grill is heating, remove the corn from the husks.
- Grill the corn cobs directly over the hot coals (approximately 450˚F) for 6-7 minutes, turning every two minutes until kernels start to soften.
- Remove the corn from the grill and apply a light coat of the yogurt mixture to each cob.
- Sprinkle each corn cob liberally with the Cotija cheese mixture and they are ready to serve!
Notes
Thank you to Rico “Uncle Chico” Gubernick for sharing his elote photos!
- Prep Time: 10 minutes
- Cook Time: 6-7 minutes