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Elotes – Grilled Mexican Street Corn

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  • Author: Jess Pryles



4 ears of corn

1/4 cup crema (Mexican sour cream)

1/4 cup mayonnaise

1/2 tablespoon Hardcore Carnivore Amplify

1 teaspoon chipotle powder

1 tablespoon fresh lime juice (about one half)

1 oz crumbled cotija cheese

pinch kosher salt

chopped cilantro for garnish (optional)


  1. Remove the husks and silks from the corn, if necessary.
  2. Prepare a grill for direct heat grilling, medium heat. Around 400 degrees. Grill corn directly over heat/coals, turning every few minutes, until tender. This should take about 8-10 minutes all together, then remove from the grill.
  3. In a bowl combine crema, mayo, Amplify, chipotle powder, lime juice, and salt. Stir well. Use the back of a large spoon to spread this mixture over each corn cob, making sure it’s well covered.
  4. Sprinkle the cobs with cotija cheese and optional cilantro garnish, then serve immediately.