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Elote Corn with Husk Handle

The adorable husk handle makes this simple grilled corn perfect for a party. Make it in August when corn is abundant and super sweet. To take this dish to the next level, finish with mexican crema and cotija cheese.

Serves 6

6 ears of corn, husks left on

6 lime wedges

mexican crema, optional

finely grated or crumbled cotija cheese, optional

1. Preheat the oven to 350°F.

2. Cut an inch off the “top” of the ear of corn (not the end with the stalk), then soak in water for at least 10 minutes.

3. Place on a baking sheet and cook in the oven until tender.

4. Carefully peel back husk and tie the ends together.

5. Grill on a hot BBQ until just charred and serve with lime wedges. If desired, brush the grilled corn with mexican crema or sour cream, the roll in finely grated cotija cheese.