Elote, or Mexican street corn, is cheesy, absolutely deliciously seasoned corn on the cob. If you’ve only eaten regular corn, you may never go back after this recipe. A staple of Mexican street vendors and a super popular snack, elote is creamy, crunchy, and totally addictive. My take on elote uses butter and garlic mayo with a splash of lime and is the perfect side for other Mexican dishes or at barbecues. For even more authentic street corn, serve it on a wooden skewer.
What Makes This Recipe So Good
Corn – Six ears of corn, shucked (I’ll teach you how to do it down below!).Butter – Recommended to me by some Mexican friends. It’s optional, but I love how rich it makes the elote.Mayonnaise – Use good quality mayo that doesn’t have a strong taste or, for a more authentic flavor, use Mexican mayonnaise. If it already has lime juice, you can leave off adding more.Cotija – The powdered style of cotija (see the top tips if you can’t find any), which is a hard cheese that originates from Mexico.
How To Make It
Mix together the mayo, garlic, and lime juice in a small bowl. Once it’s well combined, put it to the side. Pour the powdered cheese onto a plate and spread it out. Put that to the side, too. Brush your grill grate with vegetable oil and heat the grill to high. Grill the corn, making sure to turn it occasionally. You want it to be cooked and a little charred, but not burned. This takes about 10 minutes. As soon as you take the corn off the grill, brush it with butter (if you’re using it), and then the garlic mayo. Roll each ear of corn into the cotija until they’re well coated, and then sprinkle with chilli powder, salt, and the cilantro. Squeeze a little lime juice over each piece of corn and serve right away, with more lime wedges on the side.
Chef’s Tips
You can also use Tajín, the Mexican spice blend, to sprinkle on after the cotija instead of chili powder and lime juice.If you can’t find powdered cotija, you can just use powdered parmesan cheese.
How To Shuck Corn
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