Prep Time: minutes
Cook Time: minutes
Ready In: minutes
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Mexican Street Corn (called elote) is an addictive side dish that’s perfect for July 4th. There are many versions of elote, a typical Mexican Street Corn dish consists of fresh corn boiled in the husk and then grilled to achieve that delicious charred flavor. Still hot, the corn is rolled in mayonnaise and Cotja cheese and then sprinkled with spices like cayenne pepper. Topped with fresh squeezed lime juice, the elote is ready to be devoured.
- 4 Large Ears Of Corn In The Husk
- 2 Large Limes (Juiced)
- 1 Teaspoon Kosher Salt
- 1/2 Cup Mayonnaise
- 3/4 Cup Finely Ground Cotija Cheese or Parmesan Cheese
- 1/4 Teaspoon Cayenne Pepper (Optional)
- Soak corn, with husks on, in water for 15 minutes. Make sure corn is completely covered in water.
- While corncobs are soaking, preheat grill to medium heat (around 350 degrees).
- After corn has soaked, remove husks and silk. Place ears on grill and rotate as needed to keep corn from getting too charred on any one side. After a few turns, place ears on an area of grill over indirect heat, either to side of grill or on top shelf, and then close cover. Cook for 15 minutes.
- Remove corn from grill. Be careful it will be very hot.
- Brush corn evenly with mayonnaise. Roll corn in cheese.
- Squeeze lime over corn and season with kosher salt and cayenne pepper.
- Serve warm.
- Serves 4
- Note: If you do not have a grill you can cook in a grill pan.
- © Victoria Hart Glavin