Mexican Corn on the Cob
Get ready to elevate your summer grilling with this irresistible Mexican Corn on the Cob recipe! This dish is a delightful blend of smoky, tangy, and spicy flavors, perfect for your next barbecue or family gathering. Here’s how to make this crowd-pleasing side dish:
Ingredients:
- 4 ears corn – shucked
- 1/4 cup melted butter
- 1/4 cup mayonnaise
- 2 teaspoons lime juice
- 1 teaspoon cumin
- 1/2 cup grated cotija cheese
- Chili powder
- 1/4 cup chopped cilantro – for optional garnish
- 1 lime – cut into 4 lime wedges for serving
Directions:
- Preheat the grill: Set your grill to medium-high heat.
- Prepare the mayo mixture: In a small bowl, combine the mayonnaise, lime juice, and cumin. Set aside.
- Grill the corn: Lightly oil the grill grates and place the shucked corn cobs on the grill. Grill for 7-9 minutes, turning occasionally until the corn is hot and slightly charred all over.
- Coat the corn: Once you remove the corn from the grill, immediately roll each cob in the melted butter, followed by the mayo mixture.
- Add toppings: Sprinkle the grated cotija cheese and chili powder generously over the cobs.
- Garnish and serve: Garnish with chopped cilantro if desired, and serve each cob with a lime wedge for an extra burst of flavor.
Nutritional Information:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 220 kcal per serving
- Servings: 4
Tips for the Best Mexican Corn on the Cob:
- Grilling Tips: Make sure to oil the grates well to prevent the corn from sticking. Turn the cobs regularly to ensure even charring.
- Serving Suggestion: Serve the corn hot off the grill for the best flavor experience. The combination of warm, smoky corn with the cool, tangy mayo mixture is unbeatable.
- Cheese Substitute: If you can’t find cotija cheese, feta or Parmesan can be used as a substitute.
Enjoy this flavorful and easy-to-make Mexican Corn on the Cob at your next cookout! It’s sure to be a hit with friends and family alike.
Mexican Corn on the Cob
- Total Time: 20 minutes
- Yield: 4 1x
Description
The vibrant and flavorful Elote, also known as Mexican Corn on the Cob, is a must-try for any grilling enthusiast. This dish combines the smoky char of grilled corn with the creamy tang of a mayonnaise-lime mixture, all topped with salty cotija cheese and a hint of spicy chili powder.
Whether you’re hosting a summer BBQ or just want to add a unique side dish to your meal, this recipe is sure to impress. The addition of fresh cilantro and a squeeze of lime takes this street food favorite to the next level. Easy to make and incredibly delicious, Elote is perfect for any occasion.
Ingredients
4 ears corn – shucked
1/4 cup melted butter
1/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon cumin
1/2 cup grated cotija cheese
chili powder
1/4 cup chopped cilantro – for optional garnish
1 lime – cut into 4 lime wedges for serving
Instructions
Preheat the grill to medium-high heat.
In a small bowl, combine the mayonnaise, lime juice, and cumin. Set aside.
Lightly oil the grill grates and place the cobs on the grill. Grill for 7-9 minutes, or until hot and slightly charred all over.
After removing the corn from the grill, immediately roll the cobs in the melted butter, then in the mayo mixture.
Sprinkle the cotija cheese and chili powder over the cobs.
Garnish with chopped cilantro and serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 220 kcal