Mexican Spicy Grilled Corn
8 servings
30 minutes
Grilled Mexican-style corn is a vibrant and aromatic dish from the street vendors of Mexico, known as 'Elote'. The grilled corn absorbs a smoky flavor, while mayonnaise adds richness and creaminess. Chili powder and cayenne pepper add spiciness, and grated Parmesan creates a delicate cheesy crust. Lime finishes the dish with freshness and a hint of acidity. It is perfect for summer barbecues and parties, enhancing the taste of fresh corn with a rich bouquet of spices. It can be served as a standalone snack or alongside meat and vegetable dishes, adding a touch of Mexican flair to the meal.
1
Prepare the grill. Grease the grill rack with oil. In a small bowl, mix chili powder and cayenne pepper.
- Sunflower oil: 3 tablespoons
- Chili powder: 1 teaspoon
- Ground cayenne pepper: 1 teaspoon
2
Grill the corn, turning occasionally with tongs, until cooked and lightly charred (about 10 minutes). Remove the rack from the heat and immediately brush each ear with 1½ tsp of mayonnaise. Sprinkle each ear with 1 tbsp of cheese and a pinch of pepper mix. Squeeze juice from 1 lime wedge over each ear and serve.
- Fresh corn: 8 pieces
- Mayonnaise: 150 g
- Grated Parmesan cheese: 120 g
- Chili powder: 1 teaspoon
- Ground cayenne pepper: 1 teaspoon
- Lime: 1 piece
