Description

Craving a vibrant, street-food-inspired side dish that’s bursting with flavor? What if you could transform simple corn on the cob into a creamy, cheesy, tangy masterpiece in just 20 minutes? Say hello to Mexican Corn on the Cob, or Elote! This authentic Mexican recipe features grilled corn slathered with melted butter and mayonnaise, sprinkled with crumbly cotija cheese, and served with a squeeze of lime. Perfect for summer barbecues, taco nights, or casual gatherings, this beginner-friendly dish delivers bold, smoky-sweet flavors with minimal effort.

Ingredients

For the Elote

Corn (4 ears, shucked): The sweet, juicy base; fresh corn on the cob is ideal for grilling.
Melted Butter (¼ cup): Adds richness and helps mayonnaise adhere to the corn.
Mayonnaise (¼ cup): Creates a creamy, slightly tangy coating.
Grated Cotija Cheese (½ cup): Provides salty, crumbly texture and authentic Mexican flavor.
Lime Wedges (4, optional): Offer a bright, citrusy contrast to the rich toppings.

Substitutions and Variations

Corn: Use frozen corn cobs (thawed) or canned corn (drained, pan-roasted) if fresh isn’t available; adjust grilling time.
Butter: Swap with olive oil, avocado oil, or vegan butter for dietary needs.
Mayonnaise: Replace with Mexican crema, sour cream, Greek yogurt, or vegan mayo for a lighter or dairy-free option.
Cotija Cheese: Substitute with crumbled feta, queso fresco, or grated Parmesan; use nutritional yeast for vegan.
Lime Wedges: Use lemon wedges or a splash of bottled lime juice for similar acidity.
Vegetarian/Vegan Option: Use vegan butter, vegan mayo, and nutritional yeast or vegan cheese; ensure corn is grilled without cross-contamination.
Gluten-Free: Naturally gluten-free; ensure mayonnaise and cotija cheese are gluten-free.

Optional Additions

Spices: Sprinkle with chili powder, Tajín, or smoked paprika for a spicy or smoky kick.
Herbs: Garnish with chopped cilantro or parsley for freshness.
Heat: Add a dash of hot sauce or cayenne pepper for extra spice.

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Instructions

Prepare the Ingredients:
- Gather 4 ears of shucked corn, ¼ cup melted butter, ¼ cup mayonnaise, ½ cup grated cotija cheese, and 4 lime wedges.
- Melt butter in a microwave-safe bowl (20–30 seconds) or on the stovetop, and grate cotija cheese if not pre-grated.
- Tip: Shuck corn completely, removing all silk; keep ingredients at room temperature for easy spreading.
Preheat the Grill:
- Preheat an outdoor grill to medium-high heat (400–450°F/200–230°C).
- Lightly oil the grate with vegetable oil using a brush or paper towel to prevent sticking.
- Tip: Ensure the grill is clean and hot for even charring; use a grill pan or oven broiler (450°F) if a grill isn’t available.
Grill the Corn:
- Place 4 corn ears directly on the grill grates.
- Grill, turning every 2–3 minutes, until hot and lightly charred all over, about 7–10 minutes total.
- Remove corn to a baking sheet or platter.
- Tip: Aim for golden-brown char marks without burning; close the grill lid briefly to speed cooking if needed.
Coat the Corn:
- Using a brush or spoon, roll or coat each corn cob in ¼ cup melted butter (about 1 tbsp per cob) to cover evenly.
- Spread ¼ cup mayonnaise evenly over the buttered corn (about 1 tbsp per cob) using a spoon or brush.
- Sprinkle ½ cup grated cotija cheese over the mayonnaise-coated corn, turning to coat all sides (about 2 tbsp per cob).
- Tip: Work one cob at a time to ensure even coating; use a baking sheet to catch cheese crumbles for easy cleanup.
Serve:
- Arrange corn cobs on a serving platter or individual plates.
- Serve immediately with 4 lime wedges for squeezing over the corn, offering extra cheese or optional spices on the side.
- Pair with tacos, grilled meats, or a cold Mexican beer for a complete meal.
- Tip: Provide corn holders or skewers for easy handling; serve with napkins for messy, creamy bites.