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Basic Elote Corn Recipe – How To Make Mexican Street Corn

Elote (aka Mexican Street Corn) is an incredibly popular antojito (little craving or street food) that you can find all over Mexico and the United States. It’s often served on a stick, although you can skip the skewer and make it right on the grill.

If you hate mayonnaise and are worried this recipe might not be for you, think again. Elote will make you reconsider your position; or, at the very least, make an incredible exception. The mayonnaise is more like a creamy sauce, absorbing the flavor of chili powder, cotija cheese, and lime juice. It’s hot without overpowering the corn – just the kind of refreshing treat you could use at your next barbecue or backyard barbecue.

If you have trouble finding cotija cheese, you can substitute it with a salty crispy cheese like feta or ricotta salata. But we really recommend you get your hands on the cotija for its perfect blend of texture and taste.

This side is perfect for any kitchen staple – try it with barbecue chicken or a grilled steak – or, at a party, you can put together all the toppings (by adding a few wildcards , like green onions, crumbled bacon and sriracha) and create a Build Your Own Elote Bar.

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Editor’s Note: This introduction to this recipe was updated 7/21/20 to include more information about the dish. The title of the recipe has also been changed.

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Yields:

4

Preparation time:

0

hours

5

minutes

Total time:

0

hours

25

minutes

6


corn on the cob, shelled and cleaned

1/3 c.

Grated cotija cheese

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  1. Preheat the grill or grill pan to medium-high heat. Grill corn, turning often, until lightly charred, about 10 minutes.
  2. Brush the corn with a layer of mayonnaise and sprinkle with chili powder, cotija and cilantro. Serve hot with lime wedges.

Parker Feierbach

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