Elote: Mexican Grilled Corn

Elote or Mexican Grilled Corn … one of my favorite summer side dishes! This easy Mexican treat is a delicious addition to your vegetable rotation!

Elote: Mexican Grilled Corn ... one of my favorite summer side dishes! This easy Mexican treat is a delicious addition to your vegetable side dishes rotation! | Hello Little Home

Mexican food is something I could eat every day. I love everything from the traditional dishes to the more Americanized and cheesy Tex-Mex. It’s all good to me!

As a vegetarian, Mexican food can sometimes be a challenge, but there’s always chile relleños or cheese enchiladas on the menu, both of which I’m more than happy to eat. In fact, the last time I was in Mexico, I think I ate chiles relleños at 3 out of 4 dinners!

There’s one dish I’ll almost never pass up though … Elotes or Mexican Grilled Corn!

Elote: Mexican Grilled Corn ... one of my favorite summer side dishes! This easy Mexican treat is a delicious addition to your vegetable side dishes rotation! | Hello Little Home

Have you ever tried Elote or Mexican Grilled Corn? It is so incredibly good.

Elote is prepared by roasting corn on a grill and then coating it in mayonnaise, spices, and cheese. While it’s not exactly the healthiest way to eat your veggies, Mexican grilled corn is definitely one of the tastiest ways to eat corn.

Don’t worry if you don’t have a grill. I’ve created a cheater’s method, perfect for apartment-dwellers, that uses a hot pan instead.

Elote or Mexican Grilled Corn is definitely a messy dish, so grab some napkins and dig in!

Elote: Mexican Grilled Corn

Yield: 4 servings

Elote: Mexican Grilled Corn

Ingredients

  • 4 ears of corn
  • 1/3 cup mayonnaise
  • 1 lime
  • 1/4 cup finely crumbled Cotija cheese
  • salt
  • chili powder
  • cayenne

Instructions

  1. Remove husks and silk from corn cobs.
  2. Heat a large pan over medium high heat.
  3. Add corn cobs to pan and cook, turning often, until kernels begin to blacken.
  4. While corn is cooking, add mayonnaise to a small bowl.
  5. Cut lime in half. Slice one-half into 4 wedges and set aside.
  6. Juice other lime half and add to mayonnaise. Stir well.
  7. Place corn on a platter when finished cooking.
  8. Coat corn generously with lime-mayo mixture.
  9. Sprinkle cobs lightly with salt.
  10. Cover cobs with chili powder and cayenne to taste.
  11. Sprinkle with Cotija cheese.
  12. Serve with lime wedges. Enjoy!

Notes

If you cannot find Cotija cheese, you can substitute Queso Fresco, Parmesan, or a mild feta.
Corn can also be cooked over a medium hot grill, if you have one. Prepare as you would on the stove, turning frequently, and cooking until kernels begin to blacken.

http://hellolittlehome.com/eat-elote-mexican-grilled-corn/

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6 Comments

  1. So glad I ran into this post, we’re planning on grilling tomorrow if the rain stops for a bit and we have corn waiting to go. I think my family would love this and good to know I could use feta or Parmesan, pinning this! Now following you on Twitter and Sverve, too, happy weekend. 🙂