BIG SALE - Up to 50% off food & beverage items - Free shipping on orders over $65
Recipe: Elotes – Mexican grilled corn
Grilled corn ears are popular street food in Mexico, and one of the things I always order, if I’m at a Mexican restaurant and I see the corn on the menu. I got this recipe from Alejandra, Ale (@thedivatwist ), a while ago, but I just couldn’t find Mexican Cotija cheese anywhere, so it was not until after she managed to convince me to just substitute with feta, that I finally gave it a try. The grilled corn ears are delicious, so don’t let any cheese obstacles hold you back, you need to try these!
Ale’s recipe is with mayonnaise AND butter, and that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in the creamy, buttery goodness. I sometimes make the Mexican corn for lunch (two corn ears are perfect for a light lunch), but they are also great as an appetizer or a side dish.
Recipe: Elotes – Mexican grilled corn
4
corn earsAle’s recipe is with mayonnaise AND butter, and that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in the creamy, buttery goodness. I sometimes make the Mexican corn for lunch (two corn ears are perfect for a light lunch), but they are also great as an appetizer or a side dish.
Keep the screen of your device on
Ingredients
4 corn ears
4 tablespoons mayonnaise
4 tablespoons butter
½ cup (1¼ dL) crumbled Cotija cheese
2 limes
A pinch of salt
A pinch of chili powder
Directions
- Grill the corn with the husks on for 3-5 minutes on each side. Make sure you turn the corn frequently so they don’t get charred.
- Take the corn off the grill and smother in butter.
- Squeeze some fresh lime juice over the corn.
- Brush generously with mayonnaise.
- Add plenty of crumbled cheese.
- Sprinkle with salt and chili powder.
- The corn is ready! Serve hot, with extra lime wedges on the side.
I always finish my elotes with a sprinkle of Tajín. The chili-lime-salt blend brings just the right kick and a bright, tangy flavor that cuts through the creamy mayo and makes the corn taste even sweeter. It’s not too spicy—just enough to keep you going back for another bite. Tajín adds a little zest, a little heat, and a lot of personality. You can use chili powder if that’s what you have, but if you want that classic elotes flavor with a citrusy twist, Tajín is the way to go.
Welcome to Mitzie Mee - My blog about food, travel, and everything New York City.
Latest Recipes
-
Æbleskiver is a traditional Danish Christmas treat, enjoyed throughout December. In Denmark, you can buy frozen ones in the grocery store, but the homemade æbleskiver are about a million times …
-
Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. Tina and I came up with the idea for a …
-
I got this recipe from Tina a couple of years ago. In Denmark, we eat a lot of smoked fish, and this smoked trout salad would be an obvious choice …
-
Craving something sweet, but want to avoid refined sugar? Try these delicious almost-chocolate date balls. They are packed with lots of good stuff, but taste like chocolate, and the date/cocoa …
-
This breakfast tortilla is ideal for breakfast or brunch. It was Tina who taught me how to make the breakfast tortilla, and it has quickly become one of my favorite …
-
Last summer, I got together with Tina from Hungry Birds Eats and Rebecca from Spread-mmms for some wine and cheese. We had a nice camembert from Murray’s Cheese sitting in …
Latest Recipes
-
Grilled corn ears are popular street food in Mexico, and one of the things I always order, if I’m at a Mexican restaurant and I see the corn on the …
-
This guacamole recipe comes from Steve’s brother Dave, who has a guacamole tree in his garden (yes, really). With almost unlimited access to avocados, he’s perfected this chunky, flavor-packed version …
-
I love pho, but I don’t love spending hours cooking the delicious Vietnamese soup, so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste, …
-
Vietnamese Egg Coffee (cà phê trứng) is a delicious combo of strong coffee topped with a light, fluffy cream made from whipped egg yolks and sweetened condensed milk. The drink …
-
Ichigo daifuku is a beloved Japanese treat that combines the chewy goodness of mochi with the sweet, juicy bite of fresh strawberries. While traditional daifuku, made from sticky rice dough …
-
Got some overripe bananas? Don’t make banana bread, make banana muffins! My banana muffins are made with the batter of a Danish banankage (banana cake), which is basically the Danish …
Recipes
-
This dip is easy to make and brings all the flavors of deviled eggs in a scoopable, snackable form – perfect for gatherings or a quick treat! I am using …
-
There’s something truly cozy and very nostalgic about pebernødder (translates to pepper nuts), a kind of spice cookies that we eat throughout the holiday season in Denmark. In Denmark, pebernødder is usually …
-
A couple of years ago, dalgona coffee was huge, but only a few people knew about the candy that the coffee got its name from. Then the Netflix show Squid Game came, …
-
The big carving pumpkins used for Halloween decorations are notoriously tricky to cook with. Unlike sugar pumpkins or pie pumpkins, which have a dense, sweet flesh, the large carving pumpkins …
-
I got this recipe from Becca and Ben, founders of Lumineux Chocolate in Greeenville, SC, and I’m telling you, this recipe is the only cookie recipe you will ever need. …
-
Vegetable samosas are popular as snacks or an appetizers in South Asian, Middle Eastern, and African cuisines. The triangular or cone-shaped pastries are filled with savory ingredients, such as spiced …
Travel Blog
Mitzie Mee©
hello@mitziemee.com