Mexican Street Corn (Elote)

This easy Mexican Street Corn recipe is a must-have to elevate your summer barbecue. You'll want to make it again and again.

What is Mexican Street Corn?

Mexican Street Corn (Elote), popularly sold in street carts, that is grilled and smothered in a seasoned sauce made from variations of mayonnaise, sour cream, cotija cheese, and spices.

I have been raving about grilled Mexican corn to Keith since the day we met. I couldn't believe he had never tried it.  Even in the midwest, we had not come up with the simple idea of cheese on corn. It is pure genius. Since then, Keith and I have sampled many varieties here in New York. My favorite is still at La Esquina in Soho.  But I am not above partaking in a cob at a local street fair. Our "copy cat" easy Mexican corn is simple (not saucy). It's made with bold flavors that taste great.

Ingredients:

• SWEET CORN: 6 ears
• BUTTER: ¼ cup, softened
• CILANTRO: 1 tablespoon, chopped
• KOSHER SALT
• BLACK PEPPER
• COTIJA CHEESE: ½ cup
• LIME WEDGES

How to make Mexican Street Corn:

1. Prepare the corn: my method is to cut the stem off the end of the corn and then peel only the loose husk away. You will have corn with husk and corn silk still attached.
2. Place a damp tea towel in bottom of microwave and place corn on top of towel.
3. Cook corn 3 minutes for every 2 ears of corn, so in this recipe you would cook the corn for 9 minutes.
4. Carefully remove corn from microwave with tongs and remove husk and silk and let cool.
5. With grill on medium high heat, place ears of corn on grill and turn occasionally until corn is slightly toasted.
6. While corn is grilling, mix together the chopped cilantro with the butter and set aside at room temperature.
7. When corn is done, coat with the cilantro butter and roll in Cotija cheese.
8. Squeeze fresh lime juice over corn.
9. Salt and pepper to taste

What to serve with Mexican corn:

Looking to round out your grilling menu? This corn tastes great with our Shrimp Skewers, Chicken Thigh Skewers & Cilantro Lime Rice.

This recipe is so simple, but so flavorful. That delicious cilantro butter base, coated in Cojita cheese is a great way to elevate a summer staple.

Chef's Expert Tips:

• If you can't find Cotija cheese: a good quality, fresh grated parmesan is a good substitute.
• grated parmesan in the green canister (the kids refer to it as "shaky cheese") will do the trick in a pinch.
• make Esquites: you can eat this recipe right off the cob, or slice the corn kernels off the cob and mix them with more butter, cheese, and cilantro (Esquites).
• make sure the corn is dry before grilling to get the best charred look and taste.

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