This paragraph is used to check browser font size. If the font size is 25px or greater, the browser will apply a large font size class to the body.

Spicy Grilled Street Corn

By: Club House Kitchens

Made With:

This spicy version of elotes, the popular grilled corn on the cob that’s sold by street vendors in Mexico, is grilled and slathered with a tangy lime mayonnaise before finishing with crumbled Mexican Cotija cheese. The only way to finish it? With a generous drizzle of Cholula® EXTRA HOT Hot Sauce, of course.

Recipe Info

Prep Time:

5m
Cook Time:

15m
Ingredients:

8
Servings:

8
User Rating:

Ingredients

8 ears fresh corn-on-the-cob, husks and silk strands, removed
1 tablespoon (15 ml) oil
1/2 cup (125 ml) mayonnaise
1/3 cup (75 ml) sour cream
3/4 cup (175 ml) crumbled Cotija cheese, divided
2 tablespoons (30 ml) Cholula® Extra Hot Sauce, plus more for drizzling
2 tablespoons (30 ml) fresh lime juice
Lime wedges, to serve

Nutrition Information

(per serving)

Key products

A 150 ml glass bottle of Cholula Hot Sauce Extra Hot featuring the iconic wooden cap and a label with the signature woman illustration.

Grilled corn on the cob is generously topped with creamy sauce, crumbled cheese, and a vibrant drizzle of Cholula Hot Sauce Extra Hot alongside fresh lime wedges.

Cholula® Extra Hot Sauce, 150mL

Instructions

Brush corn with oil. Grill over medium-high heat 15 minutes, turning frequently, until tender and charred on all sides.
Meanwhile, mix mayo, sour cream, 1/2 cup (125 ml) of the Cotija, Hot Sauce and lime juice in small bowl.
Brush corn with mayo mixture until coated on all sides. Transfer to serving platter. Sprinkle with remaining 1/4 cup (60 ml) Cotija and drizzle with additional Hot Sauce. Serve with lime wedges.