Elotes Mexicanos
Elotes Mexicanos is Mexican corn that gets slathered in delicious mayo, cheese, chili and lime. Make this easy elotes recipe with grilled or boiled corn. This authentic street food makes the perfect side dish for Cinco De Mayo or Taco Tuesday.
Servings: 6
Calories: 196kcal
Ingredients
- 6 ears corn on the cob fresh
- 1/3 cup mayonnaise
- 1/2 cup cotija cheese can use feta or queso fresco
- 1 teaspoon chili powder or Tajin
- lime wedges for topping and serving
Instructions
- Preheat the grill to 400° F (medium high heat). Prepare your corn. Remove the leaves and silk from the corn cobs (leave the stalk if using it as a handle).
- Add the corn to the grill (no you do not need to oil or butter the corn before adding it to the grill). Grill the corn for 2-3 minutes on each side before flipping.
- When nicely browned, remove the corn with tongs to a plate to cool before putting on toppings.
- Once cool enough to hold, coat each ear of corn with a thin layer of mayonnaise (a little less than a tablespoon per cob), sprinkle on the cotija cheese, chili powder, and a squeeze of lime.
- Serve with lime wedges and some extra chili powder and cheese if desired.
Notes
- Add hot sauce on your elote, Tapatio is my favorite.
- If you don't have access to fresh corn, you can use frozen ears of corn instead.
- Instead of grilling corn, it can be boiled. Boil water and add corn. Put lid on and cook for 5 minutes. Let corn cool and add toppings.
- The best substitute for cotija cheese is feta cheese.
- Let the corn cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The elote should last about 3-5 days in the fridge.
Nutrition
Calories: 196kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 237mg | Potassium: 260mg | Fiber: 2g | Sugar: 6g | Vitamin A: 328IU | Vitamin C: 6mg | Calcium: 66mg | Iron: 1mg