Mexican Corn on the Cob (Elote) Recipe
As served by street vendors in Mexico. Grilled ears of fresh corn are spread with mayonnaise and sprinkled with grated cotija cheese. You'll want to eat all your corn this way from now on.
Ears of corn are served up street-vendor style with mayonnaise, Parmesan cheese, and a dusting of chili powder. For even more flavor, roll or spray the corn with lime juice.
Fresh ears of corn are grilled until browned and smoky, then topped with an ancho chile and lime mayonnaise and Cotija cheese for Chef John's take on elote.
I have been making corn this way for years. For 6 servings, use 4 tbs mayonnaise, 2 tsp fresh lime juice, 1 tsp cumin and mix together. Roll the grilled corn in butter, then the mayonnaise mixture, sprinkle with Cotija cheese (do not use Parmesan as it is not the same nor authentic to the corn the street vendors serve in Mexico), sprinkle with McCormick's Mexican hot chili powder. Serve immediately ~ your taste buds will thank you!
Husked ears of corn are coated in a paste made with mayonnaise, Parmesan cheese, chili powder, parsley, and black pepper before being wrapped in aluminum foil and roasted in the oven for a new way to prepare everyone's favorite summertime barbeque side item.
Top warm, grilled corn on the cob with a delicious Mexican-style spread. The spicy-creamy topping is also delicious on fresh corn that's been steamed in your kitchen.
You can't go wrong with this recipe! After grilling to a light/medium char: I omitted the butter, brushed on some low fat mayo, rolled it in grated pecorino romano cheese (nice and tangy), dashed some chili powder on it and finished it with a squeeze of lime. SO GOOD! This will definitely be on my 'Last Supper' menu...LOL
I lived in Chicago for years and missed the "elotes man" and his cart. So now I my own version of "Mexican Corn". But I do not do it with corn on the cob. I use a bag of fresh frozen corn, 2 Tablespoons butter, 1/4 mayo, parmasean cheese, and salt and pepper to taste. My family LOVES it.
This is really good. Almost as good as the elote mans. I add chili powder to mine, the spicier the better. We sometimes boil the corn because we live in Phoenix and it's just too hot to barbecue in the summer. If you can find real Mexican corn, the kind that is white and not sweet, it will taste a lot better. The butter is not essential, we usually leave it out and just use mayonnaise but then again I know people who leave out the mayo and just use butter. Either way, just leave the condiments out and have each person prepare theirs according to their taste