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Stage up grilled corn at the cob with this straightforward elote recipe! Smothered with mayo, chile, cheese, and lime, it is creamy, tangy, smoky, and candy.
When summer time candy corn comes hits top season, this elote recipe is going on repeat in our area. I really like corn at the cob in all its iterations, however one thing about elote is particularly impossible to resist. This grilled Mexican boulevard corn is creamy, tangy, candy, and smoky. Should you’ve by no means attempted it—or by no means attempted making it at house—now’s the time. Let’s make it!
What Is Elote?
Often known as Mexican boulevard corn, elote is a Mexican preparation of corn at the cob. The ears of corn are grilled, then slathered with mayo or crema, and after all crowned with lime, chile, and Mexican cheese similar to Cotija.
Recurrently bought by means of boulevard distributors in Mexico, elote makes a super snack. I additionally like to serve it as an aspect dish at summer time cookouts and BBQs.
Elote Recipe Components
Right here’s what you’ll wish to make this elote recipe:
- Contemporary candy corn, in fact! Use the hottest corn at the cob you’ll in finding.
- Mayonnaise – It creates a creamy coating for the corn and is helping the opposite fixings stick. I really like the flavour of 100% mayo on elote, however if you happen to desire, you’ll sub Mexican crema or bitter cream for some or it all.
- Contemporary lime juice and zest – For brightness.
- Chili powder or ancho chile powder – It provides smoky taste and somewhat warmth.
- Cotija cheese – For salty taste and tang. You probably have bother discovering Cotija cheese on the grocery retailer, somewhat crumbled feta cheese will paintings as a substitute. It gained’t style precisely the similar, however it is going to nonetheless be scrumptious!
- Contemporary cilantro – For a recent, fragrant of completion.
- And sea salt – To style! As a result of mayo and Cotija cheese are each salty already, you won’t want it. I like to recommend taking a chunk of your elote prior to you spatter on extra salt.
To find the entire recipe with measurements beneath.
Grilling the Corn
Step one on this elote recipe is grilling the corn. I proportion two strategies in my recipe for grilled corn at the cob—with the husks and with out.
Both will paintings right here. Alternatively, having some char at the corn kernels actually complements the smoky taste on this recipe. If you select to grill the corn within the husks, chances are you’ll wish to pull them again for the previous few mins of cooking in order that some char marks shape at the kernels themselves.
Whenever you grill the corn, make a easy sauce by means of stirring in combination the mayo, lime juice, and lime zest.
Use a pastry brush or butter knife to slather the mayo aggregate in all places each and every ear of corn.
Sprinkle with the chili powder, Cotija, and cilantro, and season to style with salt. Serve with lime wedges at the facet. Experience!
What to Serve with Elote
Elote is a delectable snack by itself, but it surely’s additionally a super facet dish for a wide variety of summer time foods.
How do you love to serve elotes? Let me know within the feedback!
Extra Favourite Corn Recipes
Should you love this elote recipe, take a look at any such different summer time corn recipes subsequent:
Elote (Grilled Mexican Side road Corn) Recipe
Serves 4
Should you’ve by no means attempted Mexican elote—or by no means attempted making it at house—you HAVE to make this recipe! Candy and smoky grilled corn is smothered with mayo, chile, lime, and cheese. You will not discover a extra scrumptious facet dish or snack.
- 4 ears Grilled Corn
- ⅓ cup mayonnaise*
- 1 teaspoon recent lime juice, plus wedges for serving
- ½ teaspoon lime zest
- ½ teaspoon chili powder or ancho chile powder
- ⅓ cup Cotija cheese
- 2 tablespoons chopped recent cilantro
- Sea salt, to style
Save you your display from going darkish
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Grill the corn in line with this recipe.
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In a small bowl, stir in combination the mayonnaise and lime juice and zest.
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Unfold the mayo aggregate over the corn and sprinkle with the chili powder, Cotija, and cilantro. Season to style with salt and serve with lime wedges for squeezing.
*A mixture of ¼ cup Mexican crema or bitter cream and ¼ cup mayonnaise is a scrumptious selection to all mayo.
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