Ingredients
- 8 Grilled Corn Cobbs shucked & cleaned
- 2 tablespoons minced garlic
- 1 tablespoon sea salt
- 1 tablespoon fresh cracked pepper
- 1/2 cup Salted Butter
- 1 lime
- Elote Crema
- ½ cup Mayonnaise
- ½ cup Sour Cream
- ½ cup grated cotija cheese
- 2 limes juiced
- 1 tsp Chili Powder
- 1 tsp Chipotle Powder
- Elote Bar Ideas
- Crushed Potato Chips
- Crushed Tortilla Chips
- Chopped Cheetos
- Chopped Bacon
- Cilantro
- Diced onions
- Lime
- Queso Fresco
Instructions
- Clean the fresh corn and make sure it is free of corn silk and husk. Cut off the very end of each piece so that is looks uniform. Keep a few of the best looking pieces of corn husk for later use.
- Place a piece of aluminum foil (10”x10”) on the counter top for each piece of corn you are cooking. Place corn on top of the foil. Spread cold butter all over each piece of corn. Sprinkle salt & pepper on all sides of the corn and finish by squirting fresh lime.
- Wrap your corn tightly with foil and place on a Bull Grill that has been preheated to medium high for 20 minutes with the foil seam side up.
- In a large bowl mix sour cream, mayonnaise, & lime juice and refrigerate the elote crema until needed.
- Once you have cooked your corn for 15 minutes in the foil remove it from the foil and grill on a Bull Grill for 2 minutes on each side to get the char flavor.
- Remove corn from grill and spread elote crema liberally on each side of the corn. Top with your favorite elote toppings and serve immediately.
