Mexican Street Corn (Elote)

Mexican Street Corn (Elote) is the best corn recipe for the summer. Mexican street corn is incredibly delicious, so easy to make, and a crowdpleaser for kids and adults. It will blow everyone away at your next barbecue or gathering. It is creamy, tangy, and a little sweet: everything you want in a corn recipe and more. I don’t know if this recipe is traditional by any means as I am not from Mexico but please do let me know in the comments how you make your Mexican street corn. I love learning from you all.

Elote is made with fresh corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and fresh cilantro. It’s messy to eat, but so worth it. Elote is the perfect summertime side dish and a must on your table.

Mexican Street Corn (Elote)

themodernnonna

Elote is made with fresh corn on the cob, slathered with mayonnaise, seasoned with chili powder and fresh lime juice, sprinkled all over with salty Cotija cheese and fresh cilantro. It’s messy to eat, but so worth it. Elote is the perfect summertime side dish and a must on your table.

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Prep Time 5 mins

Cook Time 15 mins

Servings 4

Ingredients

  

1x2x3x

• 4 ears of corn, husks removed
• 1 tablespoon avocado oil
• ⅓ cup mayo
• ½ to 1 teaspoon chipotle chili powder
• juice of 1/2 a lime
• 4 wooden skewers (optional)
• ½ cup finely grated Cotija cheese (or Parmesan)
• Tajín seasoning for garnish
• finely chopped cilantro or parsley for garnish

Instructions

 

• Preheat the barbecue to medium-high heat. Brush each ear of corn with some avocado oil. Grill the corn for 15 to 20 minutes, turning the corn every few minutes, until charred on all sides.
• Feel free to boil the corn as well if you don’t have a barbecue or grill. Remove the corn and let it cool.
• In a bowl mix the mayo, chili powder (according to your spice preference), and lime juice.
• Once the corn has cooled you can insert a skewer into one end, pushing it towards the middle (optional).
• Brush the corn all over with the mayo mixture and then roll it in grated cotija cheese. Dust with some Tajín and sprinkle on some cilantro and enjoy.

Notes

I grilled my corn but it can also be boiled as well.

If you cannot find Cotija cheese you can use grated Parmesan instead but make sure its good quality Parmigiano Reggiano.

If you don’t like cilantro feel free to use parsley instead as this recipe is so versatile and can be made accordingly to taste.

Traditionally I believe the chili powder is sprinkled on top of the mayo and the lime juice is squeezed into the corn but I like to mix it all together.

Let the corn cool so it’s comfortable to handle before you insert the skewers.

Tajín is a delicious chili lime seasoning that you can find online or in practically any grocery store now. If you can’t find Tajín you can absolutely leave it out.

Tried this recipe?Let us know how it was!