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February 25, 2019

Mexican Street Corn (Elote)


This recipe is great for serving buffet style: Put all of the ingredients out separately and let your guests top the corn however they wish.




Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.








Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.



Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, cilantro or grated parmesan cheese.





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Ingredients:
  • 4 ears of corn, husked
  • 2 tablespoons mayonnaise
  • 1 to 2 tablespoons freshly squeezed lime juice, or to taste
  • ¼ teaspoon chili powder, or to taste
  •  Salt & pepper
  •  Grated Parmesan cheese 
Directions:
  • Prepare a grill, with heat medium-high and rack about 4 inches from the fire. Put corn on the grill and cook until kernels begin to char about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.
  • Mix together mayonnaise, lime juice, and some salt and pepper in a small bowl. Taste and adjust seasoning, adding more lime juice or chili powder if you like.
  •  Roll corn with chili-lime mayo, sprinkle with crumbled cotija cheese, or grated parmesan cheese.
  •  Optional: Spicy chili powder, cilantro, diced finely, or Tajin seasoning.

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