Description
This Elote Mexican Grilled Corn recipe is a classic street food favorite featuring charred corn on the cob slathered with a creamy, spicy mayo mixture and topped with cotija cheese, cilantro, and a squeeze of lime.
Ingredients
Scale
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- pinch of salt
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 tablespoon melted butter (optional)
- salt to taste
Corn:
Mayo Mixture:
Additional Toppings:
Instructions
- Preheat the Grill: Preheat a grill to medium-high heat.
- Grill the Corn: Grill the husked corn for 10-12 minutes, turning occasionally until charred and tender.
- Prepare the Mayo Mixture: Mix mayonnaise, chili powder, smoked paprika, cayenne pepper, and salt in a bowl.
- Coat the Corn: Brush corn with melted butter (optional), then coat with the mayo mixture.
- Add Toppings: Sprinkle cotija cheese, cilantro over the corn.
- Serve: Serve with lime wedges.
Notes
- For a lighter version, use Greek yogurt or a mix of Greek yogurt and sour cream.
- Enhance with hot sauce or TajÃn for extra flavor.
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 25mg
