Mexican Street Corn (Elote)

Mexican Street Corn (Elote)

Learn the secrets to authentic Mexican Street Corn (elote), a simple, delicious snack made with just 5 key ingredients: Corn, lime, mayonnaise, Parm, and Tajin.

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 257kcal

Author Meggan Hill

Ingredients

4 ears corn shucked
2 limes halved
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese (see note 1)
Tajin seasoning or chili powder, to taste (see note 2)

US Customary - Metric

Instructions

In a large pot, bring 4 quarts water to boil. Add corn and boil until bright yellow and tender, about 4 minutes. Set aside to cool slightly, then skewer with sticks if desired.
Rub an ear of corn with half a lime, then coat with 2 tablespoons mayonnaise (a spatula works well).
Coat with 2 tablespoons Parmesan cheese and season with Tajin or chile powder to taste (I like about 1 teaspoon Tajin). Repeat with remaining ears of corn.

Notes

Parmesan: Look for the grated Parm in the green shaker can. This might sound inauthentic, but it is closest to what street vendors actually use in the non-touristy parts of Mexico. Or, substitute Cotjia cheese or feta cheese.
Tajin seasoning: Tajin is a mild chili powder with a bright lime flavor that tastes great on Elote. Or, try regular chili powder, ancho chile powder, or even cayenne pepper (if you love the heat).
Yield: This recipe makes 4 tasty ears of corn. The recipe can easily be doubled or tripled.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Grilling: To grill the corn instead of boiling it, leave it in the husk. Preheat a grill over medium-high and clean and oil grilling grate. Place corn over direct heat and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total.

Nutrition