A Mexican street food classic…
Looking for a way to enjoy corn on the cob beyond the traditional pat of butter, salt, and pepper? Let’s go Mexican street corn. Mexican corn on the cob (a.k.a. in Spanish elotes) is a favorite south of the border – charred corn lathered in chili mayo and topped with cojita cheese, cilantro, and smoked paprika. This is a no doubt “hands on” food – from the grilling, to the toppings, to the eating – making it a great choice for family cookouts and parties.
And don’t worry if you have no grill at hand. You can roast the corn in the oven and still have a great tasting treat. It won’t have that charred flavor that grilling can bring, but it’s still mighty flavorful.
Mexican Corn on the Cob
Ingredients
- 8 ears corn unhusked
- 1/2 cup mayonnaise
- 1/2 cup cotija cheese grated
- 1/3 cup cilantro leaves chopped
- 2 limes quartered into wedges
- 2 tablespoons chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons butter optional, for grilling
Instructions
Cook The Corn
- Lightly coat the corn with butter, then place on a grill (indirect heat). You can also skip the butter and grill the corn "naked".
- Grill the corn for approximately 10 minutes, turning it every minute or two to produce some charred kernels.
- While the corn is grilling, combine the chili powder and mayonnaise in a small serving dish. Stir to combine.
- Place the other ingredients (cojita cheese, limes, smoked paprika, cilantro) into separate small serving dishes.
- Remove the corn from the grill and coat the corn with the chili mayonnaise. Squeeze lime juice on the corn, then sprinkle the other ingredients on the corn to taste.
Notes
No grill? No problem. Roast the corn in the oven (400 degrees Fahrenheit) for approximately 30 to 45 minutes. Then follow the remaining steps as above.
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