Elotes Callejeros (Grilled Corn) Recipe


Nutrition

Cal/Serving: 397
Daily Value: 20%
Servings: 4

Vegetarian, Gluten-Free, Wheat-Free
Fat29g44%
Saturated12g58%
Trans0g0%
Carbs26g9%
Fiber3g12%
Sugars10g0%
Protein14g28%
Cholesterol72mg24%
Sodium937mg39%
Calcium383mg38%
Magnesium54mg14%
Potassium356mg10%
Iron1mg7%
Zinc3mg18%
Vitamin A524IU10%
Vitamin C17mg28%
Thiamin (B1)0mg18%
Riboflavin (B2)1mg40%
Niacin (B3)3mg13%
Vitamin B60mg21%
Folic Acid (B9)70µg17%
Vitamin B121µg21%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K2µg2%
Fatty acids, total monounsaturated4g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Grilled Corn
Tejal Rao

An addictive spring/summer recipe from chef Akhtar Nawab of La Esquina in New York City. If you’re unable to find cotija (a tangy, crumbly cheese), then try using feta instead.

Click here to see A Vegetarian Grilling Menu.

3.016395
Ratings122

INGREDIENTS

  • 4 ears fresh corn, peeled
  • Four 5-inch skewers
  • 2 fresh limes
  • 4 tablespoons mayonnaise
  • 2 cups grated cotija cheese
  • 4 teaspoons chile pequin 

DIRECTIONS

Grill the corn over medium-high heat, turning every few minutes. When the kernels are evenly charred and start to pop, remove from the heat. Using the skewers, pierce the corn through the stem end to create a handle.

Juice 1 lime and combine the juice with the mayonnaise and mix until well until incorporated. Using a pastry brush, coat the corn on all sides evenly with the lime mayonnaise. 

Sprinkle the cotija cheese over the corn generously until well coated. Season with the chile pequin to your liking and serve with a lime wedge.

Recipe Details

Servings: 4

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