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Grilled Corn (Elote) with Cuban Twist

A Cuban-inspired twist on traditional Elote, featuring grilled corn with smoked chili mayo and cotija cheese.

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Mexican
medium
25 min
4
vegetarian
Prep: 5 min
Cook: 20 min
0:00 / 0:00
Joshua Weissman
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Ingredients
  • •4 Cornwhole, in husk
  • •Canola oilfor grilling
  • •2 Egg yolks
  • •2 teaspoons Stone ground mustard
  • •2 teaspoons Smoked paprika powder
  • •Saltto taste
  • •1 tablespoon White distilled vinegar
  • •1 cup Neutral tasting oil
  • •2 cups Cotija cheesefinely grated
  • •Hot sauceValentina’s or Tapatio
Instructions
  1. 1

    Peel the corn, leaving the husk attached at the base.

    2 min

  2. 2

    Grill the corn with canola oil, rotating for even charring.

    10 min

  3. 3

    Prepare mayonnaise by whisking egg yolks, mustard, paprika, salt, and vinegar. Slowly add oil until emulsified.

    10 min

  4. 4

    Brush grilled corn with smoked chili mayo.

    2 min

  5. 5

    Coat corn with grated cotija cheese.

    2 min

  6. 6

    Drizzle with hot sauce before serving.

    1 min

Equipment Needed
Grill
Whisk
Bowl
Knife

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