Street Corn

Chef Fredo’s Elote


10 ears corn on the cob, husks and silks removed

½ cup neutral oil (vegetable or canola)

3 tablespoons butter

1 cup aioli (recipe to follow)

½ cup cotija or parmesan cheese

2 tablespoons Tajín or ancho chili powder

½ lime

½ bunch fresh cilantro, chopped

Salt and pepper to taste

For the Aioli:

3 egg yolks

2 cloves of garlic

2 lemons, juiced (about ¼ cup)

1½ cups grapeseed oil



Brush the corn on the cob with the oil and season with salt and pepper.

Grill the cobs over low to medium heat until caramelized all over, approximately 12-15 minutes, rotating frequently. Check them frequently and be cautious of flare-ups.

Remove cobs from grill. Roll each cob in butter, and top with aioli, cheese, tajín, and salt and pepper to taste. Squeeze lime over corn cobs. Serve warm.

For the Aioli:

Put egg yolks, garlic and lemon juice in food processor. Process on high.

Once garlic is fully puréed, drizzle in oil very slowly until fully emulsified. Season with salt to taste.

Ingredients used in this recipe