Elote: Mexican Grilled Corn
Elote or Mexican Grilled Corn is the perfect summer side dish. Serve it with your favorite Mexican food or with any meal!
Servings: 4 servings
Ingredients
- 4 ears of corn, husked
- ⅓ cup mayonnaise
- 1 lime
- ¼ cup finely crumbled Cotija cheese
- salt
- chili powder
- cayenne
Instructions
- Heat a large pan over medium high heat.
- Add corn cobs to pan and cook, turning often, until kernels begin to blacken.
- While corn is cooking, add mayonnaise to a small bowl.
- Cut lime in half. Slice one-half into 4 wedges and set aside.
- Juice other lime half and add to mayonnaise. Stir well.
- When corn is finished cooking, place it on a platter and coat generously with lime-mayo mixture.
- Sprinkle cobs lightly with salt. Then cover cobs with chili powder and cayenne to taste. Sprinkle with Cotija cheese.
- 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.
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.
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