Mexican Street Corn-Elote Recipe
MEXICAN STREET CORN-ELOTE RECIPE
One of our favorite thing to do is grilling. I usually have to wait for my husband to start the grill, but not anymore. We finally got a gas grill, and starting it is just like using a stove. I’m looking forward to doing a lot of grilling this summer.
MEXICAN STREET CORN (ELOTE)
Today I’m sharing my spin on Mexican street corn (ELOTE). The first time I had elote was in New York a few years ago, and it was amazing.
WHAT IS ELOTE?
In Mexico, corn on the cob is popular street food. Traditionally it is topped with mayo, lime, cotija cheese, chile powder, and cilantro and is typically eaten on a stick.
I love pairing this corn with any meal. It would be a hit for Memorial Day or the 4th of July. I think the key to this recipe is to cook the corn properly.
I make sure the grill is properly heated so my corn cooks evenly and gets the grill marks.
I like to top the corn as soon as it comes off the grill. This allows the mayo and cheese mixture to get all gooey and yummy.
I mix equals cotija and parmesan cheese for the cheese mixture. I love the nutty flavor the parmesan cheese adds to the bite. I think this corn would be perfect to pair with grilled burgers, hot dogs, or even a delicious steak.
- 4 ears of corn, husked
- 1 Tbsp vegetable oil
- 1/3 c mayo
- 1 tsp lime juice
- 1/4 c cotija cheese, crumbled
- 1/4 c Parmesan cheese, grated
- 2 tsp chili powder
- 1/4 c cilantro, chopped
- Heat grill to 400 degrees
- Mix mayo and lime together and set aside
- Coat corn in vegetable oil
- Place corn on grill and cook on each side for 2 minutes
- Remove corn from grill and brush with mayo mixture immediately
- Sprinkle generously with cheese
- Top with chili powder and cilantro (optional)
- Serve immediately
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Serving Size:1 ear
Amount Per Serving: Calories: 293Total Fat: 22gSaturated Fat: 5gCholesterol: 19mgSodium: 328mgCarbohydrates: 21gFiber: 3gSugar: 7gProtein: 7g