Smoky Street Corn “Elote” with Spicy Mayo & Cotija Cheese
A copycat version of famous restaurant's smoky street corn with a twist, perfect for a party or potluck.
Allergens
Dairy, Eggs
Ingredients
- 6 fresh ears of corn, husks removed and washed
- 1/4 cup mayonnaise
- 2 teaspoons Chipotle chili powder
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup crumbled Cotija cheese
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 2 cups water for boiling corn
Instructions
- Boil the corn in a large pot of water for 5 minutes, until slightly tender but still crisp. Drain and set aside to cool slightly.
- In a small bowl, mix together the mayonnaise, chili powder, cumin, salt, and pepper. Set aside.
- Holding each ear of corn upright on its tip, spread the spicy mayo mixture over the kernels with a pastry brush, pressing it into the corn to adhere.
- Sprinkle liberally with crumbled Cotija cheese. Finish with a squeeze of fresh lime juice and a sprinkling of chopped cilantro.
Chef’s Insight
To maintain the smoky charred flavor, cook the corn over an open flame grill instead of boiling.
Notes
You can easily double or triple this recipe to feed a larger crowd.