Description
This Mexican Street Corn recipe, also known as Elote, is a smoky, creamy, and spicy side dish perfect for BBQs and summer meals. Featuring grilled corn slathered with cotija cheese, mayonnaise, and chili powder, it’s the ultimate street food flavor experience.
Ingredients
4 ears corn on the cob
2 tablespoons butter, melted
1/3 cup mayonnaise
1/2 cup crumbled cotija cheese
1/2 teaspoon chili powder
2 tablespoons chopped fresh cilantro
2 limes, cut into wedges
Instructions
1. Husk the corn, removing all silk, and brush each ear with melted butter.
2. Preheat the grill to medium-high heat and place the corn directly on the grates.
3. Grill the corn, turning occasionally, until it is lightly charred and cooked through, about 10 minutes.
4. In a small bowl, mix together mayonnaise, crumbled cotija cheese, and chopped cilantro.
5. Once the corn is grilled, remove it from heat and slather the cheese mixture generously over each cob.
6. Sprinkle chili powder evenly across the coated corn.
7. Finish with a squeeze of fresh lime juice over each cob.
8. Serve immediately while warm and melty.
Notes
For easier eating, insert wooden skewers into the base of each cob before serving.
No cotija? Use feta or parmesan as a substitute.
To make esquites, slice off the kernels after grilling and mix with the mayo-cheese-lime blend.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 5g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg