Elote (Mexican Street Corn)
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Learn how to make elote with this simple recipe! We'll top grilled corn on the cob with a tangy blend of mayonnaise, lime, chili powder, and finish it with a heavy sprinkle of Cotjia cheese and cilantro. Serve elote as a snack or appetizer, or as a side dish to any Mexican meal. Recipe yields 4 elotes; multiply as needed.
Ingredients
Instructions
While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it’s going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.
Nutrition
- Serving Size
- 1 ear of corn
- Calories
- 241 calories
- Sugar Content
- 6.5 g
- Sodium Content
- 386.2 mg
- Fat Content
- 16.7 g
- Saturated Fat Content
- 3.8 g
- Trans Fat Content
- 0 g
- Carbohydrate Content
- 20 g
- Fiber Content
- 2.2 g
- Protein Content
- 6.2 g
- Cholesterol Content
- 29.2 mg
