Introduction: Mexican Street Corn
Elote (aka Mexican Street Corn) is a common street food in Mexico. It is a staple for us in the summer, a “dressed up” ear of corn. This side is SUPER EASY and fast enough to throw together for an easy dinner—try it with barbecue chicken or grilled steak—or make it the main dish.
Step 1: Gather the Ingredients
1 cup (2oz.) grated Cojita cheese
1 cup (2oz.) grated queso fresco cheese
6 ears of corn
4-6 Tablespoons Mayonnaise
Step 2: Preparation
Preheat grill on Medium-High 10 minutes. Turn only half the burners on, the husks will be on the non-lit side.
Shuck husks and leave attached on base; remove silk. Wrap husks in heavy-duty foil to protect from heat.
Grate cheeses and mix together, place on plate and set aside.
Step 3: Grill
Place corn on grill with husks on side where burners are off.
Grill corn about 5 minutes until kernels start to char; turn corn.
Repeat until entire corn cob is charred.
Step 4: Coat Your Cob
Transfer to serving platter, let cool slightly.
Coat each cob evenly with 1 Tbsp mayonnaise.
Step 5: Season and Enjoy!
Roll each cob in cheese blend.
Season each generously with Tajin seasoning.
Participated in the
Outdoor Cooking Speed Challenge