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Street-Style Mexican Corn on the Cob (Elote)

Close-up of grilled Street-Style Mexican Corn on the Cob loaded with creamy sauce, cotija cheese, chili powder, and cilantro.
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Make authentic Mexican Street Corn on the Cob, known as Elote, at home. This recipe covers grilling the corn and applying the classic creamy, cheesy, and spicy toppings.

Ingredients

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  • 6 ears fresh corn, husks removed
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise or Mexican crema
  • 1/4 cup crumbled Cotija cheese
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder (or Tajín seasoning)
  • 1/4 cup finely chopped cilantro, for garnish
  • Optional: Hot sauce to taste

Instructions

  1. Prepare the corn: Brush the corn lightly with olive oil. Grill over medium-high heat, turning occasionally, until the kernels are tender and slightly charred on all sides, about 8 to 10 minutes. Alternatively, boil or roast the corn until cooked through.
  2. While the corn cooks, prepare the topping mixture. In a small bowl, combine the mayonnaise (or crema), lime juice, and chili powder. Mix until smooth.
  3. Once the corn is cooked, immediately brush the creamy mixture evenly over all sides of each hot ear of corn. Work quickly while the corn is hot so the coating adheres well.
  4. Generously roll or sprinkle the crumbled Cotija cheese over the coated corn. Press gently so the cheese sticks.
  5. Sprinkle the chopped cilantro over the cheese. Add a few dashes of hot sauce if you prefer extra heat.
  6. Serve the Street-Style Mexican Corn on the Cob immediately while hot.

Notes

  • For the best flavor, use fresh, sweet corn.
  • If you cannot find Cotija cheese, use a firm, salty, crumbly cheese like Feta as a substitute, though the flavor will differ slightly.
  • To keep the toppings from falling off, apply the creamy base first, then press the cheese firmly onto the coating.

Nutrition

Find it online: https://savorsensations.com/street-style-mexican-corn-on-the-cob-recipe/