Grilled Cheesy Corn on the Cob

It's almost Cinco de Mayo and in honor of a wonderful holiday I wanted to share with you my Cheesy Grilled Corn on the Cob.

This is my version of Elotes which is a Mexican corn that is often grilled, coated in mayo, sour cream, chili powder and loads of cotija cheese. Sounds so good!

I used fresh organic corn, but you can use frozen if you prefer making sure to defrost it under cold water first.

Next, create a rub. I used mayo, sour cream, parmesean cheese, chili powder, parsley, and a few extra spices.

I rubbed my corn in butter, lots of butter and a little olive oil. Grill the corn until you see  little char marks, flipping it during grilling for even cooking.

After it was grilled, I removed it, then slathered loads of my rub mixture on the corn and grilled it a little longer.

The results, the corn tasted spicy, buttery, and it had little cheesy notes. Think about a grilled cheese sandwich but better.

The grill turned the cheese into something magical, and the flavor was beyond delicious!

I can't wait to make this again!

Enjoy.

Grilled Cheesy Corn on the Cob

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:
4 corn on the cob
1 stick of butter, softened
1 cup Parmesan cheese, or cotija cheese
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon chili powder
1 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried parsley
extra virgin olive oil

Directions: 

Rinse corn and remove corn silks. Rub corn in butter and drizzle a little olive oil on top. Grill corn for about 5 minutes on each side.

Mix remaining ingredients into a bowl and mix well.

Remove corn from grill, put as much rub as you want on the corn and place on grill for about 5 minutes more, turning as needed.

Remove from grill and serve with more rub on the side and extra cheese.

Enjoy!