Mexican Street Corn (Elote)

By spend with pennies
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Ingredients

4 corn on the cob
2 tablespoons salted butter
½ cup mayonnaise
2 tablespoons chopped fresh cilantro (plus extra for serving)
½ teaspoon ancho chile powder
½ cup cotija cheese (or feta cheese, crumbled)
1 lime

  • Prep Time10mins
  • Cook Time10mins
  • Servings4
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Instructions

Preheat grill to medium-high heat.

Remove the husk from the corn. Place the cobs directly on the grill and cook, turning occasionally, until lightly charred, about 10 to 12 minutes.

Remove from the grill and brush the cobs with butter.

Brush the corn with mayonnaise and then sprinkle with cotija cheese.

Garnish with cilantro and chili powder. Serve with lime wedges.

Appetizer,Side Dish
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