Elote is a common Mexican street food, which is why it’s nicknamed Mexican street corn. It’s a real delish that you’re missing out on if you haven’t tried it yet. Elote is a corn on the cob that’s served on a stick so that it’s easier to eat and usually kicked up a notch with a dressing, cheese and spices.
This recipe is fast and easy enough to throw together for an easy weeknight dinner. It goes well with grilled steak or barbecue chicken. If you’re making it for a party, you could set up all of the toppings ( including a few wildcards like sriracha, shredded cheddar and crumbled bacon) and make a Build Your Own Corn On The Cob Bar.
Total time: 25 minutes (Prep time: 5 mins, Cook time: 20 mins) Serves: 6
Ingredients For Elote – Mexican Street Corn
- Corn (shucked and cleaned) – 6 ears
- Mayonnaise – 1/2 cup
- Grated cotija cheese – 1/3 cup
- Chilli powder – to taste
- Fresh chopped cilantro – to taste
- Lime wedges – for serving
How To make Elote – Mexican Street Corn
- Preheat grill or grill pan to medium-high. Grill corn for about 10 minutes, turning often, until charred (not burnt) all over.
- Brush corn lightly with mayonnaise, then sprinkle with chili powder, cilantro and cheese. Serve warm with the lemon wedges. Enjoy
- Calories – 316kcal
- Carbohydrates – 34.8g
- Protein – 11.5g
- Fat – 17.3g
- Sodium – 593mg
- Sugar – 6.3g