Description
Mexican Corn on the Cob (Elote) is a smoky, creamy, and tangy treat, with grilled corn coated in butter, mayonnaise, cotija cheese, and finished with a squeeze of lime. Perfect for BBQs and gatherings.
Ingredients
4 ears corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup grated cotija cheese
4 wedges lime (Optional)
Instructions
- Preheat an outdoor grill to medium-high heat.
- Grill the corn on the preheated grill for 7 to 10 minutes, turning occasionally until the corn is hot and lightly charred on all sides.
- Once the corn is grilled, roll each ear in melted butter, ensuring it’s coated evenly.
- Spread mayonnaise evenly over the buttered corn.
- Sprinkle the corn generously with cotija cheese.
- Serve with lime wedges for an added zing of flavor.
Notes
- For a spicy kick, add chili powder or cayenne pepper to the cotija cheese.
- If you don’t have cotija, parmesan or queso fresco are good substitutes.
- For a dairy-free version, substitute plant-based mayonnaise and cheese.
- Prep Time: 10 minutes
- Cook Time: 7–10 minutes
- Category: Side dish, Snack
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 190
- Sugar: 6g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
