Elote — Mexican Street Corn Outdoor Life Recipes

Elote — Mexican Street Corn

The Spanish translation for elote is corn. When visiting Mexico City I love going to the historic center to get grilled sweet corn from street vendors, smothered in mayonnaise and dusted with cheese and a dash of spice is absolutely delicious and it also makes a fantastic appetizer or a side dish for a summer BBQ. Thank you Micha & Rae for sharing this recipe of one of my favorite dishes.

Ingredients

4 ears of sweet corn, shucked (get the sweetest and best corn possible!)
Skewers (2 per ear of corn)
¼ cup mayonnaise
¾ cup Cotija cheese (½ cup either get cotija cheese in a piece and then crumble it finely or get it crumbled in a bag use the remaining cheese to sprinkle on when serving it)
1 teaspoon garlic finely chopped
1-2 teaspoon(s) Tajin (You can make your own, see recipe below)
1 lime, cut into wedges

Preparation

Mix cheese and garlic in a bag make sure the cheese is crumbled into small pieces.
GRILLING: Place on hot grill turning the corn until it's evenly charred on all sides, about 8 minutes. BOILING: Put cobs into water (I add some salt to the water) and bring to a boil. Remove corn when the water comes to roaring boil.
Brush on mayonnaise.
Roll the cobs in crumbled cotija cheese mixture.
Sprinkle Tajin Seasoning and extra cheese.
Serve hot with a lime wedge and enjoy!

Rae's Homemade Tajin Seasoning:

Garlic powder

Chili powder

Cayenne powder

Paprika powder

Pinch of salt

(vary the amounts of ingredients to your taste)

Traditional Barbecue Sauce

Eat

If you’re looking for an appealing homemade BBQ sauce, this recipe hits the spot! It’s easy to make and has great flavor– it’s sure to be a crowd pleaser!