The Spanish word “elote” refers to corn or to grilled corn, is a common street food in many parts of Mexico. Lime-spiked, painted in mayo, and rolled in authentic crumbled cotija – it’s the best treat on the block.
Elote (Mexican Street Corn)
Kosher salt, to taste
- 4 ears corn, husks removed
- 1/4 cup unsalted butter, softened
- 1/2 cup mayonnaise
- 1 1/3 cups crumbled cotija cheese
- 4 teaspoons ancho chile powder
- 1 teaspoon garlic salt
- 1 lime, quartered
Preheat a grill pan. Rub corn with butter and salt. Place corn on the grill pan, turning so that all sides get a nice char. This should take about 8 minutes all together.
Meanwhile, mix together mayo, chili powder, and garlic salt. Remove corn from grill and brush with this mayonnaise mixture.
Crumble cotija cheese over top of each corn ear and serve them with lime quarters. Squeeze lime over corn.