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Instructions:
- Grill the corn:
- Preheat a grill to medium-high heat. Place the corn directly on the grill and cook for 8-10 minutes, turning occasionally, until the corn is evenly charred.
- Prepare the toppings:
- In a small bowl, crumble the Cotija cheese. Have the chili powder and lime wedges ready to go.
- Coat the corn:
- Once the corn is grilled, brush or spread a thin layer of mayonnaise over each ear while it’s still warm.
- Add the cheese and seasoning:
- Roll or sprinkle the corn generously with the crumbled Cotija cheese.
- Dust the corn with chili powder for a kick of heat.
- Serve with lime:
- Squeeze fresh lime juice over the corn before eating for a tangy finish. Garnish with chopped cilantro if desired.
Conclusion:
This Mexican Street Corn (Elote) brings the vibrant flavors of Mexico right to your table. The combination of smoky grilled corn, creamy mayo, salty Cotija cheese, and spicy chili powder is a match made in heaven. It’s a delicious treat that will disappear as fast as it’s served!
Extra Tips:
- No grill? You can roast the corn in the oven at 450°F (230°C) for 10-12 minutes, turning halfway through.
- Make it mess-free: Insert skewers or corn holders into the ears for easier eating.
- Vegan option: Use plant-based mayo and vegan cheese alternatives.
Enjoy this delicious and easy-to-make street food favorite! 🌽
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