<i>Elotes a la Parrilla</i>  (Grilled Corn on the Cob)
<i>Elotes a la Parrilla</i>  (Grilled Corn on the Cob)
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Elotes a la Parrilla (Grilled Corn on the Cob)

25 MIN
12 MIN



  1. In a bowl, combine the sour cream, mayonnaise, cilantro, garlic and chili powder. Season with salt and pepper. Refrigerate until ready to serve.
  2. 2. Peel back the husks without completely detaching them from the corn. Remove the cornsilk. Tie the husks back with butcher’s twine. The husks will act as a handle when ready to serve (see note).
  3. Preheat one side of the grill, setting the burners to high. Oil the grate.
  4. Place the corn on the heated side of the grill, making sure the husks are not in direct contact with the fire. Close the lid and grill for 12 minutes, turning occasionally, or until tender and lightly browned. Set aside on a plate.
  5. When ready to serve, brush the corn with the sour cream mixture. Sprinkle with the cheese and drizzle with lime juice.


Queso fresco is a creamy, mild white cheese made from cow’s milk (or a combination of cow and goat milk). It is widely used in Mexican cuisine and can be found in many Latin American markets.

You can also create a handle by inserting a disposable chopstick through the corncobs.

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