Mexican Corn on the Cob
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This Mexican Corn on the Cob is grilled and slathered in a chili-lime mayo. Finish it off with a sprinkle of cheese and you won’t want corn on the cob any other way!
I’m back! It’s a little crazy around here now that I have 3 kids! Our new bundle of joy is keeping us pretty busy and sleepy, to say the least, but I’m working my way back into blogging. Today’s recipe is for one of my favorite summer recipes: Mexican Corn on the Cob also known as Elote(s). Once you have corn on the cob this way, it’s hard to go back to regular old butter and salt!
Normally when you get this corn, it’s grilled in the husk and then you slather it with mayo, and sprinkle it with salt, chili powder, cotija cheese, with a squeeze of lime. I decided to mix it all up so you can spread it on all at once and get a burst of flavor in each bite! Mmm-mmm!
We grilled our corn directly on the grill, instead of in the husk, and it gave it this amazing charred flavor! If anything, try grilling your corn, it’s amazing!
All that’s left to do is to grab a stack of napkins! It’s messy to eat, but oh so delicious! Cilantro garnish is optional. Enjoy! 🙂
- 6 to 8 ears of corn removed from the husk with the stems left long (for easier turning on the grill)
- 3/4 cup light mayonnaise
- 2 tsp chili powder
- 1 tsp salt
- 3 Tbsp lime juice
- 1/4 cup cotija cheese, crumbled (Grated Parmesan works well in its place if you are using ingredients you have on hand.)
- chopped cilantro garnish, optional
- Mix the mayo, chili powder, salt, lime juice, and cheese in a bowl.
- Over medium heat, grill the corn for 3 minutes on each side, turning 5 to 6 times to cook every part of the corn. About 15 to 18 minutes total cook time. The corn should be lightly charred.
- Spread the mayo mixture over warm corn and sprinkle with extra cheese. Enjoy immediately. (Only add the mayo to the corn just before consuming to ensure safe food practices.)
Nutrition Information:Yield: 6
Amount Per Serving: Unsaturated Fat: 0g