Elote (Mexican Corn on the Cob)
Elote is a popular street food in Mexico although it is frequently served at home prepared in the same way (boiled, steamed or grilled in the husk).
Yield
6 servingsPrep
10 minCook
15 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
corn
ears, fresh |
*
|
| 6 | tablespoons |
butter, unsalted
melted |
|
| 3 | tablespoons |
mayonnaise
regular or lite |
|
| 2 | teaspoons |
lime juice
freshly squeezed |
|
| 3 | tablespoons |
cotija cheese
or grated Parmesan |
*
|
| ½ | teaspoon |
chili powder
Mexican or regular |
|
| ¼ | teaspoon | cayenne pepper |
|
| ¼ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon | kosher salt |
|
Trans-fat Free, Low Carb, Low Sodium
Directions
Grill corn ears on grill rack sprayed or wiped with vegetable oil. Grill ears for 12 to 15 minutes, turning frequently, until tender. Could also boil or steam the corn ears.
Brush cooked corn ears with melted butter.
In a small bowl, place the mayonnaise and combine with the lime juice. Slather each ear of butter-brushed corn with this mixture.
In another small bowl, combine the cotija cheese or grated Parmesan with the chili powder, cayenne, cumin and salt.
Sprinkle each ear or corn with the cheese/spice mixture and enjoy!
Comments
What a delicious way to enjoy some fresh corn that are just in season now. Another great recipe with mouth-watering photo. Looks so yummy. Well done :) Happy Cooking!
Yes, the fresh local corn is in right now and we are enjoying the bounty. Elote-style is one of our favorite ways to prepare corn---we've been hooked on it since sampling it while vacationing in Mexico. I hope all will like this recipe. The cotija cheese is worth searching for---it really does make a difference.