Description
High heat and a little oil give you that smoky char that’s the foundation of great elotes or a Grilled Corn Salsa.
Ingredients
- Corn on the cob
- Oil of choice, enough to brush each ear of corn
Instructions
- Preheat your grill to high. Husk the corn and brush lightly with canola oil, avocado oil, or olive oil; season with salt and pepper.
- Place the cobs directly over the heat and use tongs to rotate every 2 to 3 minutes until they’re lightly charred on all sides, about 10 to 12 minutes total.
- Remove from heat and serve immediately on the cob (see box for topping ideas), or slice off the kernels for salsa or tacos.
Notes
No grill? Heat a cast-iron skillet over high heat for nearly identical results.