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! 🙂
Mexican Corn on the Cob
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!
- 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
11 Comments on “Mexican Corn on the Cob”
We love elotes! I tried it with Parmesan last time I made them, and although it was good, I prefer cotija or queso fresco since they aren’t as dry (although Parm is less expensive and I always have it, which is nice). I hadn’t thought of adding cilantro, that sounds so good! I haven’t tried direct-grilling the corn. Do you soak it before you grill it?
That comment was from Carolyn (Rasperries in the Rough). I was logged in under my yard sale blog, sorry!
True about the cheese! We just rinse the corn after we remove the husks. They do pop a little bit on the grill as they are browning, but they do pretty well.
This looks incredible, Amber! Grilled corn is our favorite summer side dish, we can’t get enough and this would be a sure hit at our house!
Thanks Kelly! Grilled corn is the best!
This is totally my favorite way to eat corn!! I usually use butter instead of mayo, and sprinkle everything on top. I’ll have to try the mayo version, though. It looks like the topping stay on a little better. And more toppings are always better! 🙂
Isn’t it so good?! I’ve never done it with butter instead of mayo. Will have to try!
We go through so much grilled corn in the summer! Can’t wait to try this!
Us too! It’s my favorite summer food!
Grilled corn has to be one of the best side dishes. It sounds wonderful with the chili lime mayo!
My summertime favorite! Thanks Jen!