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