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+ servings

Mexican Street Corn (Elote)

A wonderfully messy, well spiced, delicious summer treat!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Vegetable
Cuisine: Mexican
Servings: 6
Author: Tricia

Ingredients

  • 6 ears of fresh corn, husks and silk removed, stalks left intact for easy grilling
  • 2 tablespoons unsalted butter, melted
  • salt and pepper to taste

For the sauce:

  • ½ cup mayonnaise
  • cup Cotija cheese, crumbled, plus extra for serving
  • 2 tablespoons minced fresh cilantro, plus more for garnish (parsley is fine too)
  • juice of 1 lime
  • 1 garlic clove, minced
  • 1 teaspoon Ancho chili powder, regular chili powder is fine, too
  • ¼ teaspoon crushed red pepper flakes
  • Additional lime wedges for serving

Instructions

  • Brush each ear of corn with the melted butter. Season with salt and pepper and wrap each ear individually in aluminum foil. The stalk does not need to be wrapped in foil.
  • Preheat one side of your grill to 400°F. If your grill doesn’t have a temperature gauge, it should be too hot to hold your hand about 12-inches above the fire.
  • In a small bowl, combine the mayonnaise, Cotija cheese, cilantro, lime juice, garlic, chili powder, and crushed red pepper flakes.
  • Place the foil wrapped corn on the hot grill leaving the stalk handle/end on the cold side of the grill. Close the lid and cook for 10 minutes. Turn each ear, close the cover and cook for an additional 10 minutes, for a total of about 20 minutes.
  • Unwrap the corn from the foil (discard the foil), and brush the mayonnaise mixture evenly on all sides of the corn. Reserve any remaining mixture for serving. Place the corn directly on the grill grate and cook, turning frequently, until lightly charred on all sides, about 5 minutes.°
  • Serve immediately with lime wedges, any leftover sauce, a sprinkle of Cotija cheese, cilantro, black pepper and chili powder.

Notes

This recipe may also be made in the oven set to 400F, then broiled brieflyto get the appropriate char