"My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores." — blakleyl
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grated cotija cheese
I love this recipe because I modified the following based on another recipe online:
- Mixed in one bowl, 3 tbsp of mayonnaise and 2 tsp of lime juice to it.
- Mixed in another bowl, 2 tbsp grated parmesan cheese, 1/2 tsp chili powder, 1/4 tsp ground red pepper, 1/4 tsp ground cumin and 1/8 tsp salt
After grilling the 4 corns (shucked) until tender 10-15 minutes, I glazed the corn with the mayonnaise mixture, then sprinked the spices onto them.
I recommend serving this meal with Black Bean Burritos.
Very good - I skipped the butter and added the spice - Tajin, look for it in your local grocery store - it is chili powder with lime. Otherwise I suggest using chili powder.
I have been making corn this way for years. For 6 servings, use 4 tbs mayonnaise, 2 tsp fresh lime juice, 1 tsp cumin and mix together. Roll the grilled corn in butter, then the mayonnaise mixture, sprinkle with Cotija cheese (do not use Parmesan as it is not the same nor authentic to the corn the street vendors serve in Mexico), sprinkle with McCormick's Mexican hot chili powder. Serve immediately ~ your taste buds will thank you!
This recipe is only the starting point: I strongly suggest that you follow the recipe that SKHOUSTO shared in her review...it is definitely 5 star! It bears repeating:
3 tablespoons fat-free mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated Parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears shucked corn
Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl.
Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.
This recipe works better with white corn. Plus, you need to soak it in water with the husk still on for about 30 minutes. After that, remove from water, cook until the husk is charred. Remove the husk for a juicy treat.
In addition to the lime, and if you like hot food, most vendors add chile guajillo and a little salt. It's a chile power - Cayenne is an OK sub. This stuff is really excellent - almost addicting! Great side dish if you just use corn off the cob and have no time to grill!
I couldn't find cotija cheese so I used grated parmesan. It turned out great. I have also used this recipe with corn cut off the cob. It was very creamy and had a great flavor.
This is so good. Another variation is to grill the corn, spread with mayo,sprinkle grated parmesan cheese all over the corn and add a couple of dashes of Tabasco sauce, yummy!!
* Percent Daily Values are based on a 2,000 calorie diet.
Mexican Corn on the Cob (Elote)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 262
Grill this delicious Mexican corn on the cob and serve with lime.
See an easy way to grill fresh corn on the cob.
This simple grilling method yields perfect corn every time.