Mexican Street Corn (Elote)

Mexican Street Corn is grilled sweet corn on the cob, basted with mayonnaise, then sprinkled with spices and cotija cheese. It is a very popular street food in Mexico, usually served on a wooden stick.

Mexican Street Corn (Elote)

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Mexican Street Corn is grilled sweet corn on the cob, basted with mayonnaise, then sprinkled with spices and cotija cheese. It is a very popular street food in Mexico, usually served on a wooden stick.

• Prep Time: 20 minutes
• Cook Time: 8 minutes
• Total Time: 28 minutes
• Yield: 4 ears 1x
• Category: Side Dish
• Method: Stovetop or Grill
• Cuisine: Mexican

Ingredients

Units USM Scale 1x2x3x

• 4 ears corn
• 1 cup mayonnaise
• 1 cup cotija cheese (or freshly grated Parmesan)
• Red chili powder or cayenne pepper (to taste)
• Garlic salt (to taste (optional))
• 2 limes, cut into wedges
• Cilantro or green onion tops, chopped (optional garnish)

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Instructions

1. Remove the husks of the corn. To boil, fill a stockpot halfway with water and bring to a boil. Gently drop corn into boiling water. Bring back to boil and cook corn for 2 to 3 minutes.
2. To grill instead of boiling, preheat outdoor grill or indoor cast-iron griddle on medium-high heat. When hot, lightly oil grates and place corn on grill. Grill for about 5 minutes or until kernels begin to blacken, turning frequently.
3. Baste hot corn with mayonnaise, then season with chili powder and garlic powder.
4. Garnish with cilantro or green onion tops, if desired, and serve with lime wedges.