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Baked or Grilled Mexican Street Corn (Elote-Inspired)

Can be made as whole corns or as a salad
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 8 ears corn husks on
  • ½ cup Greek yogurt or mayo or a mix
  • 1 tsp cumin + 1 tsp chili powder
  • ⅓ cup grated Parmesan or crumbled cotija
  • 2 green onions thinly sliced
  • ½ cup chopped cilantro
  • Sea salt to taste
  • Lime wedges
  • Hot sauce optional

Equipment

  • Baking Sheet
  • Chef's Knife
  • Cutting Board

Method
 

  1. Preheat the oven to 400°F or heat the grill to medium-high-ish.
  2. Place corn (husks still on) directly on grill or baking sheet. Place into the preheated oven for 30 minutes.
  3. Let cool slightly, then shuck.
  4. Spread with yogurt or mayo. Sprinkle on spices, cheese, sea salt, and lime. Add hot sauce if you’d like.
  5. Slice off kernels for a salad or serve whole.

Notes

KITCHEN TIP!
Gone are the days of shucking raw corn with all that sticky silk, bringing a giant pot of water to a boil, and boiling corn like it’s 1987. WAY. TOO. MUCH. WORK.
Instead, try this fast and easy method. I usually do this in the oven, but the grill works too. The heat essentially steams the corn inside the husk and dissipates the silk—buh bye, sticky strands! Plus, if you don’t want to turn it into a salad, the corn stays warm-to-hot for about 45 minutes since the husk insulates it like nature’s Thermos.