“ELOTE” OR GRILLED MEXICAN STREET CORN

by Xavier Labelle

INGREDIENTS

  • Vegetable oil
  • 1 teaspoon chili powder
  • ½ teaspoon cayenne powder
  • 8 ears of corn, husked
  • ¼ butter
  • ½ cup crumbled cotija cheese
  • 1 lime, cut into 8 wedges

INSTRUCTIONS

  1. Set your Canadian Grill for around 300 degrees.
  2. Brush grill grate with oil, using a pastry brush.
  3. Combine chile powder and cayenne in a small bowl.
  4. Grill corn, turning occasionally with tongs until cooked through and lightly charred (Around 10 minutes).
  5. Remove from grill and immediately brush each ear with 1½ tsp. butter.
  6. Sprinkle each with 1 Tbsp. cheese and a pinch of chile powder mixture.
  7. Squeeze 1 lime wedge over each ear and serve.
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