Elote Grilled Mexican Street Corn

How to make Elote Grilled Mexican Street Corn

Chef Tom fires up the Kamado Joe Classic III Charcoal Grill for Elote Grilled Mexican Street Corn!

Elote Grilled Mexican Street Corn

Yield: 12 servings



Preheat your grill for high heat (500ºF+) direct grilling.


Grill the corn until browned, rotating to brown evenly. Remove from heat.


Combine the mayonnaise, Flavolcano, and Jacobsen Salt Co. Black Garlic Sea Salt. Mix well.

You might also enjoy: Pork Belly Corn Fritters

Brush the corn with the mayo mixture. Sprinkle with cotija cheese to coat the surface. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning.


Serve immediately with a squeeze of lime juice.


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