Elote, or Mexican street corn, is the best summer side dish to serve at a potluck or BBQ. The corn on the cob is roasted to perfection and then slathered with a creamy, chili lime sauce and sprinkled with cotija cheese.
1LimeLarge (for 1 teaspoon zest and 1 tablespoon juice)
CilantroChopped
Instructions
Preheat the grill to medium high heat, around 400 degrees F.
Combine melted butter, vegetable oil, and salt. Then, brush mixture on all sides of each corn cob.
Place corn on the grill (don’t wrap in foil) and let it grill for 2-3 minutes on each side undisturbed. Using tongs, rotate the corn and continue cooking for about 10-12 minutes total. While the corn is grilling, in a small bowl, mix together paprika powder, chili powder, and lime zest.
Once all sides of the corn have been cooked and slightly charred, remove from the grill. Using a pastry brush or spoon, generously coat each corn on the cob with the mayonnaise. Using your fingers, sprinkle the paprika/chili/lime zest mixture and evenly coat each side of the corn on the cob. Then, do the same thing for the cotija cheese and garnish with chopped cilantro and lime wedges.
Notes
Tips for making the perfect Mexican Street Corn:
Do not cover the corn with foil. Place corn directly on the grill to get the perfect charred exterior.
It is best to wait a few minutes after taking the corn off the grill to put on the mayonnaise.
Cut the corn off the cob, once it is assembled, to make it easier for kids to eat
Variations:
Cotija cheese can be substituted for grated parmesan cheese
Chili powder can be substituted for ground cayenne powder