Elote (Mexican Street Corn)
Corn on the cob coated with mayo, cheese, chili powder, and lime.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Preheat Grill: Heat an outdoor grill or an indoor grill pan to medium-high heat (about 400°F/200°C).
- 2
Grill Corn: Place the shucked corn directly on the grill grates. Cook for 10-12 minutes, turning every few minutes, until the kernels are tender and lightly charred on all sides.
- 3
Prepare Coating: While the corn grills, spread the mayonnaise on a flat plate and put the crumbled Cotija cheese on another flat plate.
- 4
Coat the Corn: Immediately after removing the corn from the grill, brush or roll each ear evenly in the mayonnaise until fully coated.
- 5
Roll in Cheese: Roll the mayo-coated corn in the crumbled Cotija cheese, pressing gently so the cheese adheres.
- 6
Garnish and Serve: Dust the corn generously with chili powder. Serve immediately with fresh lime wedges for squeezing and a sprinkle of chopped cilantro.
Plan it in Listahan
Add Elote (Mexican Street Corn) to your week, check it against your household's allergens, and build the shopping list automatically.