Recipe

BBQ Blazed Elote

Grilled Mexican-style street corn finished with cotija, lime, and our spicy BBQ dry rub. This corn is downright bueno!

Pile of street corn and Spicy Meat Rub
Serves
6

Ingredients

  • 6 ears of corn, husked
  • 2 tablespoons vegetable oil, for grilling
  • 1/2 cup mayonnaise
  • 1/3 cup Mexican crema (or sour cream)
  • 1 cup crumbled cotija cheese
  • 1 1/2 tablespoon Spicy Meat Rub
  • 2 limes, cut into wedges
  • 1/3 cup fresh cilantro, chopped

Instructions

  1. Prep the grill: Preheat a grill to medium-high (~400°F).
  2. Husk 6 ears of corn, brush with 2 tablespoons oil.
  3. Grill the corn: Grill the corn, turning occasionally, until charred in spots and tender. About 3 min per side.
  4. Make the crema mixture: While the corn grills, whisk together the mayonnaise and Mexican crema (or sour cream) in a small bowl.
  5. Coat the corn: Remove corn from the grill and let cool slightly.
  6. Brush each ear generously with the mayo-crema mixture.
  7. Roll in cotija: Roll each ear in the crumbled cotija cheese to coat evenly.
  8. Add the rub: Sprinkle Spicy Meat Rub generously across the cheese-coated corn, turning each ear to distribute the rub as evenly as possible.
  9. Finish and serve: Squeeze limes over the corn and finish with chopped cilantro. Cut cobs into thirds and serve immediately.
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