If there is one food I could eat every day of summer, it’s Mexican Grilled Corn on the Cob or what is referred to as Elote.
This popular Mexican street food can be found prepared a variety of different ways. However, it’s typically highly seasoned, grilled and then served on a stick for easy eating.
What sets Mexican Grilled Corn on the Cob apart from a typical summer grilled corn are all the delicious ingredients that can be found covering this very humble vegetable. Some of the recipes I found include chile powder, smoked paprika, garlic, Mexican oregano, ground cumin, ground coriander, lime juice and of course mayonnaise.
For my recipe, I’ve slathered the corn cob in a lime juice laced mayonnaise and then rolled it in the salty Mexican cheese called Cotija. Then I dust it lightly in the Mexican seasoning Tajin, which is a little sweet but also a little spicy. The result is so delicious I can’t stop at just one!
I adore making Mexican Grilled Corn on the Cob for Cinco de Mayo, but I also like to serve it at all my summer barbecues. Grilled corn on the cob is always a good thing but Mexican grilled corn on the cob makes my taste buds sing.
A little side note, I have a new instagram handle @lifearoundmytable. I’ve had one heck of a time trying to resolve my @karistaskitchen account and it seems hopeless. So onward and upward and meeting all sorts of new challenges this month like growing a second Instagram account. Which isn’t on the top of my fun things to do list. Ha! Me and social media have a love/hate relationship. So if you’re on Instagram, I’d truly appreciate the follow and a few shares. Thank you all for your support!
Delicious Wishes and Loads of Love,
- 8 ears of corn, husks pulled back or removed
- 2 tablespoons oil
- ½ cup mayonnaise
- 1 lime juiced
- 1 garlic, minced
- 1 cup crumbled cotija cheese
- Tajin Classic Mexican seasoning