Difficulty: Beginner
Vegetables
Grilled Elote Corn on the Cob
Greg
Prep Time: 5 min
Cook Time: 20 min
Difficulty: Beginner
One of the easiest sides you can imagine, with a flavor payoff you won't believe!
Instructions
- Step 1: Preheat recteq to 500°F.
- Step 2: Toss the shucked corn in the olive oil and seasoned liberally with the Chef Greg's 4 Letter Rub and Chef John's Soul Powder.
- Step 3: Add the corn to the recteq and grill for 15-20 minutes until golden brown, flipping occasionally.
- Step 4: Remove the corn from the grill then roll in the crema (or you can mix mayonnaise & sour cream 50/50).
- Step 5: Arrange the corn on a platter then garnish with fresh lime juice, chopped cilantro, crumbled queso fresco, and chili powder.
Ingredients
Serving Sizes
Ingredients
- 4 Ears of Corn
- 1 tablespoon(s) Olive Oil
- 2 tablespoon(s) Chef Greg's 4 Letter Rub
- 1 tablespoon(s) Chef John's Soul Powder Rub
- 2 Limes
- 1/2 cup(s) Crema
- 1/4 cup(s) Cilantro, chopped fine
- 1/2 cup(s) Queso Fresco Cheese, grated
- 1 teaspoon(s) Chili Powder
Tools Needed
- Step 1: Preheat recteq to 500°F.
- Step 2: Toss the shucked corn in the olive oil and seasoned liberally with the Chef Greg's 4 Letter Rub and Chef John's Soul Powder.
- Step 3: Add the corn to the recteq and grill for 15-20 minutes until golden brown, flipping occasionally.
- Step 4: Remove the corn from the grill then roll in the crema (or you can mix mayonnaise & sour cream 50/50).
- Step 5: Arrange the corn on a platter then garnish with fresh lime juice, chopped cilantro, crumbled queso fresco, and chili powder.
Chef Pairings
This is a great side for taco Tuesday or your backyard BBQ!