Description
This Mexican Corn Recipe (Elote Mexicano) is made with dehusked corn, mayonnaise, chili powder, hot sauce, lime juice, and is grilled or boiled and topped with cotija cheese.
Ingredients
Scale
- 4 ears of corn, dehusked
- 1/2 cup of mayonnaise
- 1 teaspoon of chili powder, like tajin
- 1 teaspoon hot sauce, like cholula or tapatio
- Juice of 1/2 lime
- 1/2 cup of cotija cheese or parmesan cheese
Instructions
Grill:
- Preheat the grill to medium high heat.
- In a bowl, add the mayonnaise, hot sauce, chili powder, and lime juice. Whisk together and set aside.
- Remove the husks and silk from the corn. Cook the corn on the grill for a total of 12 minutes. Every 3-4 minutes, give the corn a turn. When all sides are browned, remove and set on a plate.
- Brush the sauce onto each ear of corn. Sprinkle on cheese and serve with lime wedges.
Boil
- Bring a large pot of water to a boil. Drop the dehusked corn in the water and boil for 10 minutes.
- In a bowl, add the mayonnaise, hot sauce, chili powder, and lime juice. Whisk together and set aside.
- Remove corn from water. Brush the sauce onto each ear of corn. Sprinkle on cheese and serve with lime wedges.
Notes
- You can substitute parmesan cheese instead of cotija cheese
- You can mix up the seasonings to your liking!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 164.8
- Sugar: 3.1 g
- Sodium: 339.9 mg
- Fat: 8.1 g
- Saturated Fat: 1.6 g
- Carbohydrates: 22.7 g
- Fiber: 2.6 g
- Protein: 4.2 g
- Cholesterol: 6.8 mg
