How to Make Elote
Mexican Corn (Elote) is the most delicious way to eat corn on the cob - grilled and topped with mayo chili powder, cheese, cilantro and lime.
Servings: 6 servings
Ingredients
- 6 ears of corn, husks and silks removed
- ½ cup mayonnaise
- 1 ½ teaspoons chili powder
- 1 cup Cotija cheese, crumbled
- ¼ cup fresh cilantro, chopped
- 2 limes, cut into 6 wedges
Instructions
- Preheat your grill for indirect grilling on medium high heat. You can also use an indoor grill pan on direct medium high heat.
- Place corn on a preheated grilling surface and cook for about 10 minutes, rotating often to char on all sides, until the desired level of doneness is achieved.
- Remove from the grill and coat each ear with mayonnaise, about 1 tablespoon per ear.
- Sprinkle about ¼ teaspoon of chili powder on each ear.
- Top each ear with about 2 tablespoons of cotija cheese.
- Top the ears with equal amounts of chopped cilantro.
- Serve with 2 lime wedges per ear.
Notes
Traditional toppings for Elote are cilantro, cotija cheese, mayo and chili powder, but you could try adding things like: bacon, garlic, red onions, green onions, jalapenos, Jack cheese, sour cream and hot sauce.
Nutrition
Calories: 279kcal | Carbohydrates: 21g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 420mg | Potassium: 298mg | Fiber: 3g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 1mg
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