How to make Mexican corn on the cob

Mexican corn on the cob is also called elote and is a common street food in Mexico. You can serve Mexican corn on the cob in two ways, either with the husk whittled down or on an actual stick. Elote is also made on the cob and then the kernels are cut off and served in a bowl as a side dish. Mexican corn on the cob is made with mayonnaise, cotija anejo cheese, lime juice, butter and cayenne pepper.

Things You'll Need

• 4 ears shucked corn (leave one end of the husk as a handle)
• ¼ cup butter (melted)
• ¼ cup mayonnaise
• 1 tsp. lime juice
• 1/8 tsp. cayenne pepper
• Salt and pepper
• 2/3 cup grated cotija anejo cheese
• Shallow dish
• Bowl
• Spoon
• Brush
• Tongs

Instructions

1. Heat a grill to medium-high heat.

2. Place the corn on the grill and cook for 8 to 10 minutes. The corn should be slightly charred by the time it is done cooking.

3. Put the melted butter in a shallow dish while the corn is cooking. In a bowl, mix the cayenne pepper, lime juice and mayonnaise together.

4. Remove the corn from the grill with the tongs.

5. Roll the corn in the butter, then brush the mayonnaise mixture on. Evenly coat each ear of corn.

6. Sprinkle on the grated cotija cheese and serve the Mexican corn on the cob while it is still hot.

Resources

• Read this Article in Spanish