Name: Elote: Mexican Street Corn
Prep time: 5 min
Total time: 25 min
Ingredients: 6 ears corn, shucked and cleaned; 1/2 c. mayonnaise; Chili powder; 1/3 c. Grated cotija cheese; Freshly chopped cilantro; Lime wedges, for serving

Our Mexican street corn recipe is one of our favorite ways to prepare corn on the cob. It takes grilled corn to a whole new level and even non-mayo fans love how it melts into the corn with the spicy chili seasoning.

Elote: Mexican Street Corn

corn,

mayonnaise

Chili powder

c. Grated cotija cheese

chopped cilantro

Lime wedges,

On the cob! Elotes style or slathered in butter.

I prefer a 50/50 mayo and Mexican sour cream. Gives it's something extra for sure.

As purple pizza stated. No chili powder, lime and tajin for the real deal. I also prefer queso fresco to cotija, lighter, less salty, cheaper and easier to find. Do not sub with Parmesan, Its way too dense unless your hand grating from an actual wheel of Parmesan, if you are you’re awesome, but I think park is way too sharp for other flavors here

The way i make mine is 
1.Get the corn
2.Put mayo on it
3.Put the cheese 
And thats it :/

So easy to make and SO delicious!!!  Have made it all summer!!

Replace the chili powder & lime with Tajiń and it is just perfect!

I mix the Mayo with cayenne pepper and grated Parmesan cheese. After grilling corn, I brush the mix on and enjoy. Cilantro is added as per eater!

Ok, so the recipe has many different variations depending on the region in the USA where it is being made. Southwest USA will be flavorful and spicy, Northeast will slather the mayo on and put maybe one grain of chili powder on it and say it is nuclear hot. I prefer a more authentic iteration of this corn that is well grilled and spicy. So here is what I can say from my own recent experience after just eating it in Playa Del Carmen, MX. They grill the corn over very high heat (charcoal) until it is done and a bit charred, not blackened, all over. It looked like 3-4 minutes on 4 sides. They "lightly", not liberally, brushed mayonnaise on the corn. They did not slather it onto the corn with a butter knife. They then sprinkled finely crumbled Cotija cheese, also known as "Queso Cincho" all over the corn. After that, every vendor I saw making it lightly sprinkled the Mexican seasoning, "Tajin", all over the corn and offered a lime wedge. All flavors complimented the other with not overpowering the flavor of roasted corn. It was DELICIOUS! The appearance was nice to look at and wasn't just all white with mayo and cheese. I loved it!

It does not I repeat does not use cilantro

I will be trying this! I recently had it at Gulf Gate Food & Beer in Sarasota Fla. It was delicious!! And just to note I love cilantro.

Liked! I’m not a cilantro fan but did put a little on, was good. Will do again.

https://streaming.hearstdigitalstudios.com/delish/5744ba2ee694aa52345eceb3/mp4/MEXICAN_STREET_CORN_V3_1464121918_4000_hd_v3.mp4

This is how everyone will be eating corn on the cob this summer!

Elote: Mexican Street Corn

Prep Time: 5 minutes

Total: 25 minutes

Servings: 4

Author : Candace Braun Davison

Ingredients

Instructions

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