MEXICAN STREET CORN ELOTE MEXICANO
Even though corn is pretty simple and humble ingredients, there are so many ways to make it. Many of which are irresistible. Mexican street corn is one easy and delicious recipe that goes well with many main dishes.
Calories: 3166kcal
Equipment
- Stove Top
Materials
- Corn on the cob, husks, and silk Removed, bottoms cut flat.
- 2 cups Crumbled cotija cheese (One 9oz. container is enough for 8 ears of corn. If you only find cotija in block form, it grates & crumbles easily.)
- 1/2 cup Mayonnaise
- Melted butter
- 1/2 tsp. Salt
- Chile powder, Paprika, or Tajin to taste
- Heavy-duty wooden skewers *Amounts will vary based desired number of ears of corn
Instructions
- Bring 2 quarts of water to boil in a large saucepan.
- Add approx. 1/2 teaspoon salt to boiling water.
- Place ears of corn in water, cover, and let cook 30 minutes.
- When done, insert wood skewers into the bottom of the corn cobs, being careful not to burn yourself. (I use a kitchen towel to hold the corn in place while inserting the skewers.)
- Brush melted butter over corn, covering every kernel.
- Then use a spatula to slather on mayonnaise.
- This, too, should cover the entire corn on the cob.
- Sprinkle cotija cheese all over.
- Then give it a light dusting of chile powder, paprika, or Tajin, and enjoy!
Video
Notes
Optional:
Sour cream can be added to mayonnaise.
Chives or cilantro chopped finely can be added to cotija cheese.
Fresh-squeezed lime juice gives the corn a wonderful fresh taste.
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