Elote - Mexican Street Corn
Elote Mexican Street Corn is everything you love about Mexican Street Corn in a casserole dish. Creamy, smokey, spicy, cheese deliciousness.
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Servings: 4 servings
Ingredients
- 4 ears grilled corn on the cob cut off the cob
- 3 tbsp Mayonnaise
- 1/2 juice from 1 lime
- Zest from 1 lime
- 1 teaspoon red pepper flakes
- 1/4 teaspoon chili powder
- 6 oz. cotija cheese crumbed or cut into small pieces
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tbsp chopped cilantro and extra for garnish
- lime slices for garnish
Instructions
- Add mayo, red pepper flakes, chili powder, salt, pepper, lime zest, and lime juice into a small bowl.
- Mix the ingredients until they are creamed together.
- Place grilled corn in a casserole dish, top it with the creamy mayo mixture, and chopped cilantro.
- Mix it all together and bake for 20 minutes at 350°.
- Serve this dish with additional cilantro and quartered lime slice for garnish.
Notes
- To grill the corn, simply remove the husk and silks, place the ears directly on the grill, and grill for about 12 minutes, rotating the corn at 6 minutes.
- You can make this dish ahead of time and have it ready to pop into the oven 20 minutes before you are ready to serve the meal. You can also grill the corn ahead of time and use it right out of the refrigerator.
- This recipe makes a great leftover dish. Just reheat it in the microwave or oven. I also use the leftovers in my Mexican Street Corn Nachos recipe.
- Need some ideas on what to serve this with? Try any one of these:
- Tacos of course.
- It's a great side for a summer cookout with burgers and hotdogs.
- Serve it as a side to grilled chicken, beef, or fish.
- Add grilled chicken to the recipe and bake it right in - now you have a full meal.
- Serve it with my Tequila Chicken Fajitas.