Elote (Mexican Corn on the Cob)

Name: Elote (Mexican Corn on the Cob)
Yield: 6
Cuisine: Mexican
Ingredients: corn; butter, unsalted; mayonnaise; lime juice; cotija cheese; chili powder; cayenne pepper; cumin; kosher salt

Submitted by lynn in ma

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 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

EACH CORN
ears, fresh *

TABLESPOONS BUTTER, UNSALTED
melted

TABLESPOONS MAYONNAISE
regular or lite

TEASPOONS LIME JUICE
freshly squeezed

TABLESPOONS COTIJA CHEESE
or grated Parmesan *

TEASPOON CHILI POWDER
Mexican or regular

TEASPOON CAYENNE PEPPER

TEASPOON CUMIN
ground

⅛

TEASPOON KOSHER SALT

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!

* not incl. in nutrient facts

Comments

happyzhangbo

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!

lynn in ma

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.

Nutrition Facts

23g

Amount per Serving