Momocho Style Grilled Corn (Elote) Recipe

One of my favorite mod mex restaurants in Cleveland is Momocho. They make tremendous food and in the summer they make grilled corn that is absolutely killer. As soon as I had it it became an instant favorite. Now whenever I have cookouts over the summer this is almost guaranteed to be present. A few friends have asked for the recipe which usually means it worth sharing:

Date Made: Summer 2014 (first time)

Cook time: ~10 minutes, anyone can do this

  • Basting Brush
  • Grill
  • 6 Fresh ears of corn, husked
  • 4 tablespoons butter
  • 1 tablespoon salt
  • 1 teaspoon chipotle powder
  • 1-2 clove of garlic, pressed through a garlic press
  • 2 Tablespoons Lime Juice (little less if its from concentrate, the real thing works the best)
Before Grilling
  1. Take unhusked corn and soak it in water for 30 minutes
  2. Combine all the aforementioned ingredients in a microwavable container, microwave until butter is melted, mix all the ingredients
  1. Take soaked corn and put it on the grill on med/high heat. Turn the corn every 5-10 minutes until the outside gets a brown color to it. Corn usually takes 15-20 minutes on the grill. Test one of the corns when you think they are done by husking one side and tasting
  2. After corn is done let it sit for 2 minutes before husking. The insides of the husk will be pretty hot
  3. Pull back the husk to the bottom but don’t tear it off, it creates a nice handle for the corn once all sides have been husked
  4. Liberally apply melted butter to all sides of the corn with brush
  1. Adding shaved mozzarella and allowing it to melt onto corn tastes pretty good too if your feeling ambitious.
  2. At the Restaurant they also put a Salsa on it
  3. If in Cleveland, pick up your corn at the west side market


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