Elote is the Mexican Spanish word for corn on the cob. But our neighbors to the south serve it up sans butter with a slightly spicy taste.
Mexican street corn
Yields 4 to 5 servings
- 1/3 cup mayonnaise
- 1/3 cup cotija cheese, shredded
- 1/4 teaspoon chili powder
- 1 teaspoon fresh cilantro, roughly chopped
- 1 lime
- Cooking spray (or 1 tablespoon canola oil)
- 4 to 5 cobs fresh corn
- In a small mixing bowl, combine mayonnaise and cotija cheese until well mixed. Set aside.
- Preheat your grill. Shuck and rinse the corn thoroughly, being sure to remove all of the corn silk. Lightly pat the cobs down with a paper towel to remove excess moisture.
- Spray the cobs evenly with cooking oil (or brush on canola oil).
- Pierce the cobs with a metal or wooden skewer that has been soaked in water and place them on the grill for 2 to 3 minutes a side, rotating 3 to 4 times to roast the corn. Remove from the heat. Caution: Metal skewers will be extremely hot.
- Spread mayo mixture on the corn cobs and garnish with chili powder, cilantro and a squeeze of lime. Serve immediately.
Alternate serving suggestion: Remove the corn from the roasted cobs with a knife (using a large bowl or Bundt cake pan to stop the kernels from flying everywhere) and mix with all the ingredients to make a delicious side dish.