Sweet grilled corn is brushed with a creamy, mayo-based spread then seasoned with warm spices. Serve it with a squeeze of citrus and crumbled cotija for a delicious summer side!
Is it really a summer cookout without corn? No, it's not. So, today I'm excited to share with you one of my favorite ways to serve up this sweet summer veg.
Mexican Street Corn was a new discovery for me. It's a Tex-Mex favorite but for someone who hails from NY, I didn't catch wind of it until a couple years ago. I was delighted at not only how delicious it is, but also how easy it is to prepare.
With Labor Day weekend coming up, now felt like the perfect time to share this recipe with you. It would pair perfectly with some of our recent recipes appearing on LTG this week like our fusion tacos or spicy wings.
Elote (Authentic Mexican Corn) is a five ingredient wonder- corn (obviously), mayo, cheese (cotija is preferred but feta would also work if you don't have it on hand), chili, and lime (or lemon).
It's refreshing, salty, sweet, spicy, and oh so delicious. It's a perfect end to the season as we prepare to bid summer a fine farewell.
PrintMexican Street Corn
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
Ingredients
- 4 medium ears of corn
- 1 cup mayonnaise
- 2 large cloves garlic, grated
- 1 teaspoon chili powder
- Pinch of salt & black pepper to taste
- 2 teaspoons lemon (or lime) zest
- 1 tablespoon fresh lemon juice
- Cilantro, chopped for garnish
- Lemon (or lime) wedges, for garnish
- 1/2 cup Cotija cheese (or feta), crumbled
Instructions
- Pull husks back from the corn ears but do not remove them. Tie the husks of each ear with a small piece of husk (or twine). Rinse the corn and pat dry. Set aside.
- In a small bowl, combine mayo, grated garlic, chili powder, salt, pepper, lemon zest, and lemon juice. Whisk together until incorporated. Set aside.
- Place the prepared corn on greased grill grates, making sure to keep the husks off the heat. Cook, turning occasionally, until the corn is tender and charred on all sides, about 10 minutes. Remove from heat to a serving platter and let cool slightly.
- Spread the mayonnaise mixture over the corn and sprinkle with crumbled cotija and cilantro. Serve immediately with citrus wedges. Enjoy!
Claudia Lamascolo says
Wow that looks fantastic, I have never had this before but this recipe sounds delicious and I will try it soon! thank you