Copycat Street Fair Elote (Mexican Grilled Corn on the Cob)

Discover a sensational copycat recipe for street fair Elote with a secret restaurant-hack twist.

🕒 Prep: 5 minutes Cook: 8-10 minutes Total: 13-15 minutes

🍽 Servings: 2

🔥 Difficulty: Easy

🌎 Cuisine: Mexican, Street Food

Allergens

Dairy (Mayonnaise and Cotija Cheese)

2 fresh corn on the cobs, shucked and cleaned 1/4 cup mayonnaise 1/4 cup crumbled Cotija cheese or feta cheese 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1 lime, cut into wedges Salt and pepper, to taste

Preheat a grill or grill pan to medium high heat.
Brush the corn with mayonnaise and sprinkle with salt and pepper.
Grill the corn for 8 10 minutes, turning occasionally until tender and lightly charred.
In a small bowl, mix together Cotija cheese, chili powder, and smoked paprika.
Remove corn from grill and immediately sprinkle with the spiced cheese mixture.
Serve hot with lime wedges for squeezing on top.

The key to this dish is using fresh, local corn for the best flavor.

For added flavor, try grilling the lime wedges along with the corn.

For dairy-free: Use dairy-free mayo and substitute nutritional yeast for Cotija cheese. For gluten-free: This recipe is naturally gluten-free!

Grill the corn in the oven or on a stovetop griddle for indoor cooking.

Boil or steam the corn until tender before grilling to reduce cooking time.

Store raw corn in the refrigerator wrapped in plastic for up to 5 days.

Fresh corn has a shelf life of about one week when stored properly.

Arrange corn on a colorful platter with lime wedges.

Per Serving: Calories 300, Fat 22g (Saturated 6g, Trans 0g), Cholesterol 25mg, Sodium 680mg, Carbohydrates 24g, Fiber 4g, Sugar 7g, Protein 9g.