Grilled Jalapeno Elote
Grilled jalapeno elote is a zesty, bold side dish made with the classic flavors of Mexican street corn. It's kicked up with extra heat, thanks to my secret ingredient - jalapeno mayo.
Servings: 6 Servings
Calories: 460kcal
Ingredients
- 6 ears of corn
- 11 ounce jalapeno mayonnaise
- ⅓ cup grated Cotija cheese
- Tajin seasoning
- 1 fresh lime
- 1 tablespoon chili powder
- ¼ cup cilantro, finely chopped
Instructions
- Heat BBQ to 350º or over low to medium heat.
- Slowly peel back corn husks, leaving the husks on and remove silk from ears of corn.
- With a pair of scissors cut off the stringing edges of the corn husks so they don’t burn.
- Run each ear of corn under water and tip upside down to drain excess water.
- Place on the bbq and cook on each side for 5-10 mins. (It’s okay if the outer husks start to burn off). Cook corn for roughly 20 minutes in total.
- Remove corn from the grill.
- Peel back or remove husks from corn and squeeze fresh lime juice onto the corn.
- Top with 2 tablespoons of jalapeno mayonnaise, and coat the ear of corn evenly.
- Sprinkle cotija cheese, tajin and a pinch of chili powder.
- Garnish with fresh cilantro
Notes
Tips
- Cut off the stringy edges of the husks to prevent burning.
- The outside husks of your corn may burn a little. That's okay!
- Be sure to rotate the corn every 5 minutes to a new side to evenly cook the ears and prevent burning.
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
Nutrition
Calories: 460kcal | Carbohydrates: 19g | Protein: 5g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 24g | Monounsaturated Fat: 10g | Cholesterol: 29mg | Sodium: 461mg | Potassium: 299mg | Fiber: 3g | Sugar: 6g | Vitamin A: 683IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 1mg