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I first tried Mexican street corn – known as elotes – three years ago.
And I've been making up for lost time ever since.
Elotes are an example of street food that you can easily recreate at home — and lucky for you because I promise that once you try it you will be turning this dish out all summer long!
Simply grill fresh ears of corn, brush with mayo and roll in a mixture of crumbled cheese and chopped cilantro. Season with chili powder, salt and pepper, and serve with wedges of lime.
Enjoy!
RECIPE: Mexican Street Corn
Makes 4; can be doubled or tripled
Ingredients
- 4 ears of corn
- 1/2 cup mayonnaise
- 1 cup crumbled or grated cotija cheese or queso fresco (you can use an equal amount of feta in a pinch)
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chili powder
- salt and pepper
- lime wedges, for serving
Directions
Grill corn till slightly charred on all sides (about 10 minutes). When cool enough to handle, brush ears generously with the mayonnaise.
Combine the cheese and cilantro on a plate. Roll the corn in this mixture till well coated. Sprinkle with chili powder, salt and pepper.
Serve immediately with lime wedges
