Similar to elote, but the corn kernels are removed from the cob. Sweet, smoky, salty, spicy--basically all the flavors-- corn.

Prep Time:
5 mins
Cook Time:
55 mins
Additional Time:
1 hr 10 mins
Total Time:
2 hrs 10 mins
6 servings


  • 2 gallons water

  • 1 cup white sugar

  • 4 ears yellow corn

  • mesquite wood chips

  • 3 tablespoons chili powder

  • 5 tablespoons crumbled cotija cheese

  • 3 tablespoons Mexican crema

  • bunch chopped fresh cilantro

  • 1 teaspoon salt

  • 2 tablespoons lime juice


  1. Combine water and sugar in a large bowl and stir well. Leaving corn in husks, soak for at least 1 hour.

  2. Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.

  3. Grill corn, still in husks, for 45 minutes. Remove from grill and let cool before shucking.

  4. Cut corn from the cobs and combine with chili powder. Saute corn kernels in a skillet over medium heat, tossing frequently, until you see come charring, about 5 minutes.

  5. Add cotija cheese, crema, cilantro, and salt and cook until warmed through, about 4 more minutes. Spritz with lime juice and serve immediately.

Nutrition Facts (per serving)

265 Calories
8g Fat
48g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 265
% Daily Value *
Total Fat 8g 10%
Saturated Fat 4g 22%
Cholesterol 23mg 8%
Sodium 612mg 27%
Total Carbohydrate 48g 18%
Dietary Fiber 3g 11%
Total Sugars 36g
Protein 5g
Vitamin C 9mg 45%
Calcium 134mg 10%
Iron 1mg 6%
Potassium 284mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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