Description

Craving a vibrant, flavorful side dish that brings the bold tastes of Mexican street food to your table? Mexican Corn on the Cob (Elote) is the perfect choice! This iconic dish features grilled corn slathered with creamy mayonnaise, rich melted butter, and tangy cotija cheese, finished with a squeeze of lime for a zesty kick. Ideal for summer barbecues, Taco Tuesdays, or as a standout side, elote is easy to prepare and bursting with savory, smoky, and citrusy flavors.

Ingredients

Elote comes together with ingredients that create a creamy, tangy, and smoky dish. Here’s what you need and why each matters:

Corn (4 ears, shucked): The sweet, juicy base that becomes smoky when grilled.
Melted Butter (¼ cup): Adds rich, savory flavor and helps the mayonnaise adhere.
Mayonnaise (¼ cup): Creates a creamy, slightly tangy coating that’s traditional for elote.
Grated Cotija Cheese (½ cup): Provides a salty, crumbly texture and tangy flavor, essential to authentic elote.
Lime Wedges (4, optional): Offer a bright, citrusy finish to balance the richness.

Substitutions and Variations

Corn: Use frozen corn on the cob (thawed) if fresh isn’t available; grilling time may vary slightly.
Butter: Swap for olive oil or vegan butter for a dairy-free option.
Mayonnaise: Use Mexican crema, sour cream, or vegan mayo for different textures or dietary needs.
Cotija Cheese: Substitute with crumbled feta, queso fresco, or Parmesan for a similar salty tang.
Lime: Replace with lemon wedges or a sprinkle of lime zest if limes are unavailable.
Gluten-Free: Naturally gluten-free; ensure mayonnaise is gluten-free.
Add-Ins: Sprinkle with chili powder, Tajín, smoked paprika, or chopped cilantro for extra flavor and heat.

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Instructions

Prepare the Grill:
- Preheat an outdoor grill to medium-high heat (about 400–450°F/200–230°C).
- Lightly oil the grill grate to prevent sticking, if needed.
Grill the Corn:
- Place 4 shucked ears of corn directly on the preheated grill.
- Grill, turning occasionally, until hot and lightly charred all over, about 7–10 minutes.
- Remove corn from the grill and transfer to a baking sheet or platter.
Coat the Corn:
- Brush or roll each ear of corn in ¼ cup melted butter to coat evenly.
- Spread ¼ cup mayonnaise evenly over each ear, using a spoon or brush to cover all sides.
Add Cheese:
- Sprinkle ½ cup grated cotija cheese over the mayonnaise-coated corn, turning to coat evenly. Press gently to help the cheese stick.
Serve:
- Serve immediately while hot, with 4 lime wedges on the side for squeezing over the corn (optional).
- Optionally, garnish with extra cotija or seasonings (see variations).

Cooking Tips

Even Charring: Turn corn every 2–3 minutes to achieve uniform char marks without burning.
Shucking Corn: Remove all husks and silk completely for direct grilling and maximum flavor.
Coating Application: Work quickly while corn is hot so butter and mayonnaise melt into the kernels.
Cheese Adhesion: Grate cotija finely or crumble it well to ensure it sticks to the mayonnaise.
Lime Usage: Encourage diners to squeeze lime just before eating for the freshest, brightest flavor.