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When it comes to corn on the cob, you can't go wrong with the basics; the mixture of melted butter and sprinkled salt are what dreams are made of. And because this classic grilled corn recipe has been a go-to for pretty much ever, it has lots of international variations you simply have to try. Elote is a traditional Mexican street food recipe that's covered in layers of Cotija cheese, garlic, mayo, and cilantro with a squeeze of lime. It’s basically the holy grail of street food because your tastebuds are going to have a giant fiesta after one bite. Don’t believe us? Scroll on to check out the photos and the recipe, and just try not to drool on your computer.
Ingredients:
- 3-4 ears sweet corn
- 4 tablespoons mayonnaise
- ¼ teaspoon garlic powder
- ½ cup crumbled Cotija cheese
- 2 tablespoons cilantro, chopped
- 1/4 teaspoon cayenne powder
- 1 quartered lime
Directions:
- Shuck each corn and place in a cask iron skillet over medium heat for about 5-7 minutes, or until they start to brown.
- In a small bowl, mix together mayo and garlic powder.
- Remove all three pieces of corn from skillet and place them on a plate.
- Smear mayo/garlic mixture on the corn.
- Take an ear of corn and roll it in the Cotija cheese until it’s completely covered.
- Sprinkle cayenne powder and cilantro on top.
- Squeeze lime all over the corn.
- Shuck each piece of corn and place them in a cask iron skillet over medium heat for about 5-7 minutes, or until they start to brown.
- In a small bowl, mix together mayo and garlic powder.
- Remove all three pieces of corn from the skillet and place them on a plate. Smear mayo/garlic mixture on top. Then, take an ear of corn and roll it in the Cotija cheese until it completely covers it. Next, sprinkle cayenne powder and cilantro on top.
- Squeeze lime all over the corn, and serve. We’ll take all three, please!
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This article has been updated.