DESCRIPTION
Learn how to make Mexican Corn on the Cob, a street food called Elote. It’s grilled and has the most delicious topping all over it.
Ingredients
Scale
- 1/4 cup whole milk Greek yogurt, sour cream, or Mexican crema
- 1/4 cup mayonnaise
- 1/2 tsp. chili powder
- 1/4 tsp. garlic powder
- 1/4 cup chopped fresh cilantro (optional)
- 4 shucked cobs of corn
- 1/2 cup finely crumbled cotija cheese, feta cheese, or queso fresco
- 1/2 of a lime, cut into 4 wedges
Instructions
- Preheat the grill for direct grilling over medium heat.
- In a small bowl mix together the Greek yogurt, mayonnaise, chili powder, garlic, and cilantro, if using.
- Shuck the corn and put the cobs on the grill.
- Cook, turning often, until the corn kernels are cooked and some of them have browned, 8-10 minutes. Remove from grill.
- Spread cobs all over with the mayonnaise mixture. Sprinkle all over with the cheese, turning cobs to evenly coat.
- Squeeze one lime wedge over each cob, turning to get lime all over. Serve!
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