Go Back
–+ servings
elote feature image

Mexican Style Street Corn (Elote)

This corn on the cob slathered in a garlic mayo and covered in quest fresco which is then dusted in cayenne/chili powder.
5 from 1 vote
Print Pin
Course: Appetizer
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Calories: 147kcal

Ingredients

  • 2 ears corn on the cob halved
  • 3 tbsp mayonnaise
  • 1/4 tsp garlic powder
  • 1/2 lime juiced
  • 1/4 cup queso fresco
  • 1/4 tsp cayenne powder
  • 1/4 tsp chili powder
  • 2 tbsp cilantro chopped
  • lime wedges

Instructions

  • Combine mayonnaise, garlic powder, and juice of half a lime. Set to the side.
  • Take ear of corn and carefully cut in half with a sharp knife to make 4 pieces. Then grill corn over high heat for about 10 minutes. Be sure to turn ears of corn occasionally to get charred kernels.
  • Brush creamy sauce on each piece of corn. Then cover the cob with the salty cheese. Next, sprinkle the cayenne/chili powder mix over each piece. Make sure to get all sides for each step.
  • Plate with lime wedges for. a squeeze of lime juice over top and garnish with fresh cilantro.

Video

Nutrition

Calories: 147kcal | Carbohydrates: 12.5g | Protein: 2.9g | Fat: 10g | Saturated Fat: 2.2g | Polyunsaturated Fat: 4.7g | Monounsaturated Fat: 2.2g | Trans Fat: 0.1g | Cholesterol: 9.6mg | Sodium: 181.5mg | Fiber: 1.4g | Sugar: 2.9g
Tried this recipe?Mention @itairaeats on Instagram and hashtag #itairaeats!