Elote Mexican Corn on the Cob Recipe

"This is a very easy way to make a savory corn side for Mexican food or with other foods at a cookout."

Ingredients

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3 ears fresh corn, shucked
2 tablespoons melted butter
2 tablespoons mayonnaise

1/4 cup crumbled cotija cheese
1/2 lime, cut into wedges
2 tablespoons minced cilantro

Nutritional

Serving Size: 1 (112.9 g)
Calories 186
Total Fat - 12.1 g
Saturated Fat - 6.4 g
Cholesterol - 28.1 mg
Sodium - 228 mg
Total Carbohydrate - 17.6 g
Dietary Fiber - 2.3 g
Sugars - 3 g
Protein - 5.2 g
Calcium - 94.1 mg
Iron - 0.5 mg
Vitamin C - 8.3 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Grill corn or cook indoors until tender, 10-15 minutes on the grill.

Step 2

Brush hot cooked corn with butter, then mayo.

Step 3

Sprinkle with cotija cheese and minced cilantro.

Step 4

Serve with lime wedges to squeeze on the corn.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Make sure to use fresh corn for the best flavor.
If cotija cheese is not available, feta cheese can be substituted.

Ingredient substitutions

Substitute olive oil for the butter: Olive oil is a healthier alternative to butter, and it will still help the other ingredients stick to the corn.
Substitute feta cheese for the cotija cheese: Feta cheese has a similar salty flavor to cotija, but it is a bit milder and creamier, which can add a nice contrast to the other flavors in the dish.

Variations

Lime-Chili Elote Grill corn or cook indoors until tender, 10-15 minutes on the grill. Brush hot cooked corn with melted butter and sprinkle with chili powder. Squeeze lime juice over the corn and top with crumbled cotija cheese and minced cilantro. Serve with extra lime wedges.

Chipotle-Lime Elote Grill corn or cook indoors until tender, 10-15 minutes on the grill. Brush hot cooked corn with melted butter and sprinkle with chipotle chili powder. Squeeze lime juice over the corn and top with crumbled cotija cheese and minced cilantro. Serve with extra lime wedges.

Serve with

Mexican Street Tacos - These tacos are a great accompaniment to Elote Mexican Corn on the Cob, as they feature the same savory Mexican flavors. The tacos are made with seasoned beef, pico de gallo, and cotija cheese, which will complement the flavors of the corn perfectly.

: Mexican Rice:

: Mexican Rice is a flavorful side dish that will pair perfectly with the Mexican Street Tacos. The rice is cooked with a blend of spices, tomatoes, onions, and garlic, and will add a delicious depth of flavor to the meal. It's a great way to round out the meal and provide a flavorful accompaniment to the tacos.

FAQ

Q: What type of cheese is used in Elote Mexican Corn on the Cob?

A: The recipe calls for crumbled cotija cheese. Cotija is a salty, crumbly Mexican cheese. It can be found in most grocery stores.

Q: What is the best way to prepare Elote Mexican Corn on the Cob?

A: Elote Mexican Corn on the Cob is best prepared by grilling the corn on the cob until lightly charred, then brushing it with a mixture of mayo, crema, chili powder, and cotija cheese. It can then be garnished with lime juice, cilantro, and more cotija cheese.

Fun facts:

This dish originated in Mexico, where it is known as elote. It is a popular street food and is sold by vendors in Mexico.

The dish has become popular in the United States and is often served at Mexican restaurants. It has even been featured on the menus of celebrity chefs like Bobby Flay and Rick Bayless.