Mexican Street Corn (Elote)
A classic Mexican street food: grilled corn on the cob slathered with creamy mayo, tangy lime, crumbly Cotija cheese, and a sprinkle of chili powder. Smoky, savory, and irresistible.
Ingredients
- Corn: The star of the show! Fresh ears of corn shucked and ready for grilling, are the best choice.
- Mayonnaise: Provides the creamy base. Authentic Mexican mayo like Hellmann's with Lime is fantastic, but regular mayonnaise works well too.
- Cotija Cheese: This salty crumbly cheese adds a wonderful textural contrast and salty bite.
- Chili Powder: Adds heat and depth of flavor. Opt for a good-quality chili powder blend.
- Lime: A burst of fresh lime juice brightens all the flavors.
- Optional Extras: Some people add garlic powder cilantro, or a dash of hot sauce. Feel free to experiment!
Instructions
- Prepare the Corn: Shuck the ears of corn, removing the silks.
- Prep the Mixture: In a small bowl, combine the mayonnaise, cotija cheese, and chili powder. Mix well. Set aside.
- Grill the Corn: Preheat your grill on medium-high heat. Place the ears of corn directly on the grill grates.
- Char the Corn: Grill for 10-15 minutes, turning occasionally, until the corn is charred on all sides. The kernels should be slightly browned and tender.
- Apply the Mixture: Remove the corn from the grill and let it cool slightly. Using a basting brush, generously coat each ear of corn with the mayonnaise mixture.
- Sprinkle with Cheese and Lime: Sprinkle the coated corn with additional cotija cheese and a squeeze of fresh lime juice.
- Serve Immediately: Enjoy your delicious Mexican Street Corn while it's still warm!
Notes
- For extra flavor, use Tajín instead of plain chili powder.
- It can also be made with frozen or canned corn kernels (served in a cup, called esquites).