Elotes (Mexican Corn on the Cob)
Elotes are Mexican street corn on the cob covered in garlicky mayo and topped with Cotija cheese, cilantro, and chili powder. It's the perfect summer side dish for your next bbq or outdoor grilling side dish!
Servings 4 Ears
- 4 ears corn of the cob
- salt and pepper, for seasoning
- ¼ cup mayo
- ¼ cup sour cream
- ½ teaspoon garlic powder
- 1 teaspoon chili powder use chile powder for extra heat
- 1 cup cotija cheese, crumbled substitute Feta if needed
- ½ cup cilantro leaves, chopped
- 1 lime optional
Light a grill. Season the corn with salt and pepper, if desired.
In a small bowl, stir together the mayo, sour cream, and garlic powder.
Place the corn on the hottest part of the grill and cook, turning as needed, until cooked through with nice grill char marks, 8 to 10 minutes.
Remove the corn from the grill and immediately brush each cob liberally with the mayo mixture.
Either roll the ears of corn in cotija cheese or sprinkle the cheese liberally over top. Transfer to a platter. Garnish each cob with a sprinkle of chili powder and cilantro. Serve with lime wedges, if desired.
Grilling Corn with a Husk
The grilling is essentially the same as without a husk. The preparation is slightly different.
Mexican Street Corn without a Grill
Here are a few options:
- Peel the husks back, but leaving them attached at the bottom of each cob.
- Remove the silks from the corn cob. A stiff brush works well for raising the silks.
- Place the husk back over the cob and grill normally.
- Pop the corn on a cast iron pan and put it in the oven on broil. Brush the corn with a bit of oil or butter. Turn the corn a few times to evenly cook. Takes about 10 minutes or less.
- Forget the cob and make a simple Mexican street corn in a cup using just the kernels. I saute it in a pan over medium-high heat with a bit of butter.
Serving: 1ear | Calories: 225kcal