Mexican Street Corn (Elotes)
The perfect corn on the cob recipe for this summer! Mexican street corn is so easy to make at home. Corn that can be grilled or made in the oven with a garlic mayo, lime juice, cotija cheese, and chili powder for a little heat. Serve it for a barbecue party or enjoy them as a snack!
Servings: 5
Calories: 194kcal
Equipment
Ingredients
- 5 sweet corn on the cob
- 4 tablespoons mayonnaise
- 1/4 teaspoon garlic powder
- 1/2 cup cotija cheese crumbled
- 3 tablespoons cilantro chopped
- 1/2-1 teaspoon chipotle chili powder or ancho, see notes
- Limes quartered
Instructions
- BAKE: If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks and bake directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy.
- OR GRILL: If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks. I typically bake the corn for 30 minute and then peel back the corn and toss it on the stove or the grill for a few mintues to char up a little.
- SAUCE: In a small bowl, combine the garlic powder with the mayonnaise and whisk.
- COMBINE: Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise.
- ROLL: Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn. Enjoy!
Notes
- Make it less spicy: If you do not want that much heat, replace the chipotle chili powder with smoked paprika.
- This recipe can easily be doubled, tripled, or quadrupled by making more corn as needed.
Nutrition
Serving: 1g | Calories: 194kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Fiber: 2g | Sugar: 6g
