Elote: Mexican Street Corn on the Cob

Mexican Corn on the Cob or Elote is a a classic Mexican street food of corn on the cob and charred on the grill then brushed with sweet, salty, spicy, sauce and sprinkled with creamy cheese and spices. It’s a marriage of a different kind of wonderful flavor.

Corn on the cob of probably one of those food that I enjoy better when eating it a home. I like mine slathered with butter and sprinkled with salt, kind of a bit messy to eat but definitely worth it. If you think eating corn on the cob could be messy (but worth it), wait till you try this Mexican corn on the cob. Yes, it is messy but I cannot stress enough how worthy it is to get my fingers dirty with this corn on the cob.

On its own, corn has a natural sweetness. Whether you boil it or grill it or boil and grill, corn on the cob is such a nice messy food to eat. But this Mexican corn on the cob is different, not just because it is a lot messy but it is also a LOT more flavorful and delicious. If you think butter is enough to make a corn on the cob taste better, you are wrong. I thought the same as well until I tried Mexican corn. This Mexican corn is sweet, salty, chili and creamy. The flavor of the butter is made even better with the addition of mince garlic, but the best part for me is the creamy mayonnaise and cheese slathered on top. The flavor is over the top delicious.

Mexican Street Corn on the Cob

Ingredients for Mexican Corn on the Cob

  • Fresh Corn on the Cob – You can pre-boil the corn for 10 minutes before grilling. This makes the grilling process faster
  • Butter – Unsalted butter, if using salted skip the salt in the recipe
  • Garlic – Use fresh garlic for better flavor
  • Lime Juice – This gives a nice tangy sour taste that work well with paprika or cayenne pepper
  • Lime Wedges – Reserve few wedges for serving. A squeeze of fresh lime juice to the corn before serving really enhances the flavor
  • Salt – for taste
  • Mayonnaise – The creamy mayonnaise gave a nice creamy smooth taste to the corn
  • Paprika – extra heat is welcome, in fact I highly recommend it
  • Cheese – Sky is the limit! The more the merrier. I used Asiago cheese, but feta cheese or parmesan will work as well.

How to Make Mexican Corn on the Cob

Mexican Street Corn in the cob is cooked by grilling the corn. The grilling part is not what makes this corn stands out from the rest, but the cheese and the condiments that is brushed on the corn before and after grilling it. Here is an overview on how you can make it. Check the instructions below for the full details

  1. Make the Butter and Garlic Mixture – This is basically just melted butter and minced garlic. I highly recommend using fresh garlic for better flavor. You can melt the butter with the garlic in microwave or I you are making a large batch, you can melt the butter with that garlic in a pan. This will slightly toast the garlic and will give even better flavor.
  2. Make the Mayonnaise Mixture – This is a mixture of mayonnaise, lime juice, salt and pepper. A lot of recipe uses just plain mayonnaise which is also fine. But I like mine flavored so I added lime juice, paprika and salt. Trust me, the squeeze of lime in the Mayonnaise and when serving it made a huge difference in taste and flavor. If you have one of those chili lime seasoning, that works wonderful too.
  3. Grill the Corn: Clean up the corn, You can remove the husk but I like mine with husk in it and pulled back. This serves as a handle which I find convenient, the only thing You have to make sure that the husk is away from direct flame of it will burn. You can also use a BBQ stick or just grill the con as is without the husk and use a thong to rotate it. Use the melted butter to brush the corn while cooking, turning as needed to cook all around.
  4. Adding the topping, Mayonnaise & Cheese! Last but not the least, the cheese! The best part of this corn is the cheese sprinkled on top. To finish off, brush mayonnaise mixture around the corn then sprinkle as much cheese as You like. I say the sky is the limit when it comes to cheese. Then a dash of paprika to add some nice heat, a squeeze of lime and You’re job is done. Have fun and enjoy while warm.

Mexican Street Corn with Cilantro Lime Mayonnaise

What Other Cheese Can I Use to Make Mexican Corn on the Cob?

Cotija is the traditional cheese used to make Mexican Street corn on the cob, but if You don’t have it or cannot find it, You can substitute it with any of the following

  • Crumble Feta Cheese
  • Asiago Cheese – this is the one that I used
  • Parmesan Reggiano

I wished I ha known sooner that this Mexican street Corn taste this good. It’s beyond good, it was absolutely amazing! The sweet corn and the salty and garlicky taste of the butter and the spicy Like mayonnaise brushed all around the grilled corn is just so delicious. Not to mention the generous grated cheese on top, how can anyone not love this? Plus they are so easy to make at home. This is the kind of food that will be a hit for Summer grilling party, or even if just a side dish addition on regular day. You really have to try this. Elote Mexican Street Corn

Ingredients:

  • 2 pieces Corn on the Cob
  • 2 tablespoon melted Butter
  • 1 clove Garlic – minced
  • 2 tablespoon Mayonnaise
  • 1/2 teaspoon Lime juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Paprika or Cayenne Pepper

Instructions:

  1. Make the Butter and Garlic Mixture – Mix the butter and minced garlic and microwave until the butter is fully melted. If making a large amount, you can melt it in a pan over a stove top.
  2. Make the Mayonnaise Mixture – In a bowl, mix mayonnaise, lime juice, salt and paprika. Stir to combine.
  3. Grill the Corn: Clean up the corn, You can remove the husk but I like mine with husk in it and pulled back. This serves as a handle which I find convenient, the only thing You have to make sure that the husk is away from direct flame of it will burn. You can also use a BBQ stick or just grill the con as is without the husk and use a thong to rotate it. Use the melted butter to brush the corn while cooking, turning as needed to cook all around. Grill the corn until soft and charred, about 20 – 25 minutes, or 10 – 15 minutes if the corn has been pre-boiled.
    • Alternatively, you can also boil the corn for 10 minutes before grilling it. This speed up the process of grilling as the corn is already cooked, you only need to give it a charred look.
  4. Adding the topping, Mayonnaise & Cheese: Take the corn from the grill and brush mayonnaise mixture all around the corn. Grate cheese all over the corn, squeeze lime juice on top and finish off by sprinkling more salt and paprika on top.

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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Hi, I'm Marilou. Welcome to my website SweetNSpicyLiving. My website is where I share my passion for baking, cooking, photography and traveling. It's a small piece of my Sweet & Spicy Life that I like to share with you.

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