ELOTES - MEXICAN STREET CORN
The best easy (and cheap!) recipe for Mexican corn on the cob that’s crazy delicious and totally addictive. Perfect for your next BBQ or Cinco de Mayo. Make extra because people can’t get enough of this amazing dish!
Equipment
- Grill
Ingredients
- 6 ears corn
- ¼ cup Mexican crema or sour cream
- ¼ cup mayonnaise
- ¾ cup cotija cheese crumbled, divided-or feta, or parmesan
- 2 tablespoon cilantro minced, divided
- 2 limes
- ½ teaspoon chili powder plus more for dusting
- cayenne pepper optional
Instructions
- Remove the husk and silk from the corn. As an attractive option; tie the still attached husk with twine to make a handle.
- In a big stock pot or sink full of water, soak the corn for 20 minutes .
- Preheat a clean, oiled grill to medium heat.
- Grill the corn for no more than 10 minutes, rotating every 2 minutes.
- Meanwhile, combine mayo, crema, ½ cup cotija cheese, 1tablespoon cilantro, 1/2 teaspoon chili powder, the juice and zest of half a lime. Place the remainder of the cheese on a plate.
- Remove the corn from the grill.
- Evenly coat corn in the cheese sauce then roll in remainder of the cheese on the plate.
- Drizzle with remaining sauce and sprinkle more cilantro and dust with chili powder. Oooooh! Pretty!
- Add some cayenne if you like it spicy. Do eeeet!
- Squeeze the other half of the lime over everything. Serve with extra lime quarters.
- You can adjust the ingredients to taste, more lime or no cilantro. It’s all good.
Tried this recipe?Let us know how it was!