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Elote - Mexican Street Corn

If you haven't tried Elote before, it's time!

If you have you know the wonderful flavors of grilled corn slathered with Elote sauce (a blend of mayo, lime, hot sauce & vinegar) then rolled in Cotijo or other variety of crumbly Mexican cheese and topped with chili powder or taco seasoning.

Remove the husks from the corn - if they have the stem ends leave them! It makes it much easier to handle them on the grill, but really much easier to use to hold them as you eat - they are meant to be messy!

Bring a pot of water to a boil. Add thyme and a bay leaf if you have them. Add the corn. Boil for 5 minutes, remove from the heat, drain.

Place on a hot grill (or skillet if you can't grill) and brown for 1 - 2 minutes per side. You want the kernels to brown but not burn.

Slather generously with the Elote sauce then roll in crumbled Cotija cheese. Finally top with chili or taco seasoning and chow down!

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