Mexican Corn on the Cob (Elote)
Mexican Corn on the Cob (Elote) is an easy to make, flavorful street snack with the most delicious topping ever. This is the best and classic way to serve corn on the cob!
- 4 Sweet Corn with the husk removed
- 3 tablespoon Butter adjust to taste
- ¼ cup Mayonnaise
- ½ to 1 teaspoon Red chile powder adjust to taste
- ½ Lime adjust to taste
- 2 tablespoon Cilantro finely chopped
- 3 tablespoon Cotija cheese or use any crumbled cheese
- ½ teaspoon Red pepper flakes for garnish
In a large pot, bring water to a boil with some salt. Add sweet corn, cover with a lid and cook for 5 minutes.
4 Sweet Corn
Put the oven on broil mode. Place the boiled corn on the baking tray and brush it with butter. Broil for 3 to 5 minutes till it is charred or dark spots appear.
3 tablespoon Butter
In a small bowl, add mayonnaise and red chile powder and mix well.
¼ cup Mayonnaise, ½ to 1 teaspoon Red chile powder
Brush the broiled corn with some more butter and then drizzle some lime juice.
Spread mayonnaise mixture and sprinkle cilantro and cotija cheese.
2 tablespoon Cilantro, 3 tablespoon Cotija cheese
Garnish with red pepper flakes if you want it spicy.
½ teaspoon Red pepper flakes
Mexican Corn on the Cob is ready. Serve and enjoy.
Calories: 286kcal | Carbohydrates: 19g | Protein: 5g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 40mg | Sodium: 324mg | Potassium: 276mg | Fiber: 2g | Sugar: 6g | Vitamin A: 660IU | Vitamin C: 9mg | Calcium: 73mg | Iron: 1mg