Elote Mexican Street Corn
Learn how to make elote with this simple recipe! Top your grilled corn on the cob with mayonnaise, lime, chili powder and Cotjia cheese.
Ingreadient
- 4 ears of grilled corn on the cob
- ¼ cup mayonnaise
- 1 ½ teaspoons lime juice
- ½ teaspoon chili powder, plus more for sprinkling
- Pinch of cayenne pepper (optional, for extra heat)
- ¼ teaspoon kosher salt or a pinch of fine salt
- 2 ounces (about ½ cup) finely grated Cotija cheese*
- 2 tablespoons finely chopped cilantro
Direction
- While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
- When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
- Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.
