Countdown to Cinco de Mayo : Elote (Mexican Corn on the Cob)
Less than 2 days!
A popular street food in Mexico, not many Americans know about elote, how simple it is to make, or how delicious it tastes. Take a few shucked ears of corn and grill them on an outdoor grill, just like you would to make regular corn on the cob, until they are hot and lightly charred (7-10 minutes). Next, you’ll roll the ears in melted butter. And here’s where the deliciousness comes in: spread mayonnaise evenly over the corn. Then sprinkle the ears with grated cotija cheese and add a lime wedge. If you want it slightly spicy, you can add a dash of cayenne powder and a little salt.
- 4 ears corn, shucked
- 1/4 cup melted butter
- 1/4 cup mayonnaise
- 1/2 cup grated cotija cheese
- 4 wedges lime (optional)
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Elote (Mexican Corn on the Cob)