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Mexican street corn on a plate with cilantro and chili powder.
Bailey

Mexican Street Corn

5 from 1 rating
Mexican street corn (elote) is made with grilled corn on the cob coated with mayonnaise, cojita cheese, and chili powder.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 394
Ingredients Method Notes

Ingredients
  

  • 4 ears corn on the cob
  • 3 tablespoons butter
  • ½ cup mayonnaise
  • ½ cup cojita cheese crumbled
  • 3 tablespoons cilantro chopped
  • 1 teaspoon chili powder to taste

Method
 

  1. Preheat the grill to 375°F. Pull husks off of corn.
  2. Place corn on preheated grill for 12-15 minutes, turning while cooking. Brush with butter while cooking. When corn is grilled to preference, remove from heat.
  3. Using a sauce brush, brush the corn with mayonnaise. Sprinkle with cojita cheese, chili powder, and cilantro. Add salt and pepper to taste. Serve hot.

Notes

If you can't find cojita cheese, feta makes a good substitute.
Serve the corn hot. Once it comes off the grill, make sure you have the ingredients ready to start coating it.