Spicy Tex-Mex Street Corn “Elote”
This Spicy Tex-Mex Street Corn "Elote" recipe is a delicious and easy-to-follow take on the classic Mexican street food snack. It's perfect for your next get-together or Cinco de Mayo celebration!
Allergens
Dairy (Cotija cheese), Eggs (Mayonnaise)
Ingredients
- 4 fresh ears of corn, shucked 1/2 cup mayonnaise 1/2 teaspoon ground smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon chili powder 1/4 cup crumbled cotija cheese 1/4 cup freshly chopped cilantro 1 lime, cut into wedges
Instructions
- Preheat a grill or grill pan to medium high heat.
- In a small bowl, whisk together the mayonnaise, paprika, cumin, garlic powder, onion powder, salt, black pepper, and chili powder until well combined. Set aside.
- Brush the corn with some of the prepared sauce and place it on the preheated grill or grill pan. Cook for 5 7 minutes, turning occasionally, until the corn is charred in spots and tender.
- Remove the corn from the grill and slather it with more of the prepared sauce. Sprinkle the cotija cheese evenly over each ear of corn, followed by a generous helping of chopped cilantro.
- Serve immediately with lime wedges on the side for squeezing over the top.
Chef’s Insight
The key to this dish is the smoky flavor from the grill and the creamy sauce that makes everything melt together in your mouth.
Notes
This dish can easily be doubled to serve more guests.