Mexican street corn (Elotes) is a popular street food in Mexico consisting of grilled or boiled corn-on-the-cob that is typically slathered with a mayonnaise/crema sauce seasoned with chile powder, salt & lime juice, and garnished with crumbled (e.g., Cotija) cheese and cilantro leaves. The traditional version is grilled, but you can also boil the corn if short on time (or access to a grill). The flavor of this corn is so addictive that it'll be hard for you to go back to just regular plain ol' boring buttered corn-on-the-cob once you've tried it.
6 ears corn, husks & silk removed
Sauce:
1/2 cup mayonnaise
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 tsp. grated lime zest (optional)
Ancho or chipotle chili powder
1/3 cup grated Cotija cheese (or Parmesan)
1 cup chopped cilantro
Lime wedges
1. Husk the corn and remove silk. Rinse well. Submerge the corn cobs in a pan of cool water until ready to grill.
2. Combine all sauce ingredients together in a bowl. Cover and refrigerate until ready to use.
3. Grill the corn cobs until lightly charred on all sides but not cooked through; alternatively, boil the corn in salted water for 8-10 minutes until just tender.
4. Remove the cobs to a chopping board. If you'd like to serve the corn in smaller pieces, cut each cob in half. Slather the cobs thoroughly and generously with the mayo sauce, then roll in the grated Cotija cheese, sprinkle with as much Ancho chili powder as you want, then garnish with chopped fresh cilantro.
5. Serve with lime wedges on the side.
1. Husk the corn and remove silk. Rinse well. Submerge the corn cobs in a pan of cool water until ready to grill.
2. Combine all sauce ingredients together in a bowl. Cover and refrigerate until ready to use.
3. Grill the corn cobs until lightly charred on all sides but not cooked through; alternatively, boil the corn in salted water for 8-10 minutes until just tender.
4. Remove the cobs to a chopping board. If you'd like to serve the corn in smaller pieces, cut each cob in half. Slather the cobs thoroughly and generously with the mayo sauce, then roll in the grated Cotija cheese, sprinkle with as much Ancho chili powder as you want, then garnish with chopped fresh cilantro.
5. Serve with lime wedges on the side.
Remove the husks & silk from the corn cobs and, if grilling, soak the cobs in cool water until ready to grill.
Grill the corn until lightly charred on all sides.
Sasha hanging out with Gil on corn grilling duty.
The corn can also be boiled instead of grilled.
Slather the corn with the mayo sauce then roll in Cotija cheese; sprinkle generously
with Ancho chili powers
Garnish with chopped fresh cilantro and serve with lime wedges on the side.
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