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.
- 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
Scale
- 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)
Instructions
- 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.
- 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.
- Baste hot corn with mayonnaise, then season with chili powder and garlic powder.
- Garnish with cilantro or green onion tops, if desired, and serve with lime wedges.
Find it online: https://simplygreatrecipes.com/mexican-street-corn-elote/