Elote (Mexican Street Corn)
Grilled corn on the cob slathered with mayo, crumbled cheese, chili and lime.
20 min 4 servings Easy mexican
Ingredients
- 4 pcs corn on the cob
- 3 tbsp mayonnaise
- 60 g crumbled feta or cotija cheese
- 1 tsp chili powder
- 1 pcs lime
- 0.25 bunch fresh cilantro
Steps
- Peel the husks and silks off 4 corn cobs.
- Heat a grill pan or barbecue to high heat.
- Place the corn on the grill.
- Grill the corn for 10 minutes, turning it every 2 minutes, until it is charred in spots.
- Crumble 60 g of cheese onto a plate.
- Chop 0.25 bunch of cilantro and mix it into the cheese.
- Brush each hot cob with about 2 tsp of mayonnaise.
- Roll each cob in the cheese and cilantro mix.
- Sprinkle the cobs with 1 tsp of chili powder.
- Cut 1 lime into 4 wedges and squeeze one over each cob before eating.