Elote Corn (Mexican Street Corn)
Slightly charred and full of flavor, this elote corn is grilled and topped with fresh lime juice and crumbled Cotija cheese. It's easy to make and is the perfect side dish for any backyard cookout!
Servings: 6
Calories: 265kcal
Equipment
- Grill
Ingredients
- 6 ears corn on cob, husked and silked
- ½ cup butter, melted
- ½ tablespoon chili powder
- ½ teaspoon smoked paprika
- ¾ cup Cotija cheese, crumbled
- Juice of 2 limes
- Salt and freshly ground black pepper
- ¼ teaspoon cayenne pepper, optional
- 1 cup mayonnaise, optional
Instructions
- Remove the husks and then rinse each piece of corn to get rid of all the silk from the cobs or use a silker brush. Set aside.
- In a small bowl, melt the butter and set aside.
- In a separate small bowl, squeeze the juice of the limes and set aside.
- Combine the chili powder, smoked paprika, salt, and pepper, mix well. Place in a separate small bowl.
- Crumble the Cotija cheese and place in a separate bowl. If you're using mayonnaise, place it in a separate bowl.
- Using a basting brush, baste the melted butter onto each cob on all sides.
- Generously sprinkle each cob with the dry seasoning.
- Place each piece on a grill and grill for about 15 minutes or until the kernels start to turn a light brown color. Lightly sprinkle on some cotija cheese and allow it to grill for 2-3 more minutes.
- When done, remove from the grill. Take the basting brush and baste on more of the lime juice onto each cob, along with a bit more melted butter and mayonnaise (optional).
- Top with additional cotija cheese and serve immediately.
Notes
- Fresh corn is the sweetest and juiciest if you use it within the first 1-2 days of purchase.
- When buying fresh corn, ensure it smells sweet. It should also be firm when lightly pressed and should also be free of black or brown spots.
- It will save you a lot of time and frustration if you prepare your stations before you start the basting and seasoning process. Set up a separate bowl for each ingredient (the spices can be combine in 1 bowl).
- You can easily remove the silk by running it under cold water and removing the silk with your hands. However, the best way to remove the silk is by using a silker brush.
- I've made this on both my gas grill and on my Traeger. While it tastes amazing cooked on both, the Traeger version won't result in the same char you'll get from a gas or charcoal grill.
- If you want to spice things up a bit, mix ¼ teaspoon of cayenne pepper in with the dry ingredients.
- Some claim that the best way to grill it is with the husk still attached. While this is a delicious grilling method, you won't be able to obtain that tasty char.
TO ROAST CORN FOR ELOTE:
- Baste on a bit of melted butter and then wrap each cob in a piece of aluminum foil.
- Place the wrapped corn on a cookie sheet and bake at 400°F for 30 minutes.
- Remove from the oven and add additional butter, seasonings, and mayo.
TO BOIL CORN FOR ELOTE:
- Fill a large pot with water, 1 tablespoon of butter, 1 teaspoon of salt, and then bring it to a boil.
- Add in the corn cobs and allow to boil for 5-7 minutes.
- Remove the cobs from the boiling water and lather on the butter and mayonnaise (optional).
- Sprinkle on the seasoning and cheese and enjoy!
TO MAKE ELOTE IN A CUP:
- After you remove the corn from the grill, cut the kernels off the cob and place it in a large bowl.
- Add in the seasoning, Cotija cheese, mayo, and lime juice.
- Stir until all ingredients are well combined and then serve it in a cup!
Nutrition
Calories: 265kcal | Carbohydrates: 18g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 57mg | Sodium: 236mg | Potassium: 268mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1035IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 1mg