Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. If you love corn on the cob, you’re going to love this Mexican version. It’s called Elote, and it is definitely one of our favorites.
What is Elote?
Elote is a Mexican recipe of corn on the cob that is slathered in mayonnaise, lime juice and spices, then dredged in crumbly white cheese. It is a popular Mexican street food, referred to as Mexican Street Corn, and it is hugely satisfying. Consider it a comfort food with loads of flavor, ideal for snacking or for backyard barbecues. Elotes can be messy to eat, but you won’t mind once you dig into one. I like to pierce the golden grilled corn cobs with wooden skewers to make them easier to handle, though you can easily leave part of the cob intact when shucking them. I hope you love this recipe as much as we do. Let’s talk about how to make elote, shall we? Skewer the Corn. Cool the corn slightly, pierce the ends with a wooden skewer (if desired for easier eating). Lime Juice. Rub each with fresh lime juice, squeezing out the juice as you go. Mayonnaise. Slather each ear with mayonnaise. Be sure to get them nicely coated to help the spices and cheese stick. Cover with Cheese. Roll the corn in crumbly white cheese. Serve Them Up! Sprinkle on chopped cilantro and serve with hot sauce. Boom! Done! Your Mexican street corn is ready to serve. Elotes, my friends! Easy enough to make, isn’t it? Serve it as a flavorful side dish, or make an extra batch and serve it as your main. That’s it, my friends. I hope you enjoy this elotes recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Mexico: The Cookbook (affiliate link, my friends!) Authentic Mexican, by Rick Bayless (affiliate link, my friends!)
