Elote-Mexican Corn
This easy Mexican Street Corn recipe will become your new favorite side dish, snack, or vegetarian main dish. It's great cold, leftover too.
Servings: 4 servings
Ingredients
- 4 ears corn on the cob or 24 oz. frozen white corn
- 2 tablespoons butter
- 2 tablespoons mayonnaise
- 1/4 cup crumbled Cotija cheese
- 1 teaspoon Chili Powder regular chili powder or hot Mexican Chili Powder
- Salt and Pepper to taste
- 1 fresh lime
- 2 tablespoons chopped fresh cilantro
Instructions
- Grill or cook the corn on the cob on a baking sheet in a 425° oven until corn is cooked. When testing for doneness of corn the cob should be easily pierced that way the kernels will come off the cob easily.
- You can cook the corn in or out of the husks.
- Butter the cooked corn.
- Drizzle corn with mayonnaise.
- Sprinkle chili powder, salt, and pepper onto corn.
- Add crumbled Cotija Cheese.
- Squeeze fresh lime juice onto corn.
- Top with fresh cilantro.
Notes
When I cook frozen corn in a cast iron skillet, I typically add a sliced jalapeno to spice it up.