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Mexican Street Corn

Total Time

Prep: 15 min. + soaking Grill: 25 min.

Makes

6 servings

Elote, otherwise known as Mexican street corn, is grilled, covered in mayo, and then sprinkled with chili powder, Cotija and cilantro. A squeeze of lime juice is the perfect finishing touch. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

  • 6 medium ears sweet corn
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 2 to 3 teaspoons chili powder
  • 6 tablespoons Cotija cheese
  • 1/2 cup fresh cilantro leaves
  • Lime wedges

Directions

  1. Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Brush corn with oil. Rewrap corn in husks; secure with kitchen string. Place in a Dutch oven; cover with cold water. Soak 20 minutes; drain.
  2. Grill corn, covered, over medium heat 25-30 minutes or until tender, turning often.
    Peel back husks. Spread mayonnaise over each ear; sprinkle with chili powder, cojita cheese and cilantro. Squeeze lime wedges over corn before serving.
Elote Tips

What other kinds of cheese can you put on elote if you don't have Cotija?

There are so many cheeses that will work as a substitute for Cotija! Parmesan, Romano, queso fresco or feta could all work in a pinch.

What else can you put on elote?

Mexican crema, tajin, garlic powder, smoked paprika or any of your favorite spices would great options. Mexican street corn is pretty versatile—so don't be afraid to experiment.

What can you serve with elote?

Chorizo tacos, steak fajitas or pork carnitas are a natural fit with elote. Make it a Mexican-themed dinner night!

Rashanda Cobbins, Taste of Home Food Editor