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Elote: Mexican Street Corn

Elote / Mexican Street Corn | appetizer recipes | vegetarian recipes | BearandBugEats.com
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Ingredients

Instructions

Sauce

  1. Mix together mayonnaise through cilantro. Set aside.

Corn in the Oven

  1. Place a pat of butter on each ear of corn. Wrap in foil, place on a baking tray, and bake for 20-25 minutes at 450F.

Corn on the Grill

  1. Grill on an oiled grate directly over high heat. Turn as the ears start to blacken; remove when all sides have some char, about 10 minutes. (Or wrap ears in foil and grill for 15 minutes; you don’t get any char but the corn will be juicier.)

Elote

  1. Use a spoon or brush to coat the hot corn in the sauce. Sprinkle with extra cheese, cilantro, and chili powder (if desired). Serve immediately with lime wedges for squeezing.

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