Meet elote, (eh-LOW-teh) the sassed up corn-on-the-cob made famous by Mexican street-food vendors. And it just might be your new favorite way to spice up your corn this summer.
Prep 10 min. | Cook 10 min. | Ready in 20 min
Take a fresh ear of corn, grill until sweet and smoky with a slight char to caramelize the kernels, then slather in melted butter and creamy mayonnaise (!!), sprinkle with cotija cheese and a big squeeze of lime. Dust with chili powder if you want to bring the heat, then stand there and eat. It's a total sensory experience, and one you'll want on heavy rotation all summer.
Like any dish made popular by the people, there's no one and only way to make it. Here's how others are doing up their elote.
Chef John boils the corn briefly in water, grills it, then slathers on a spicy ancho chili mayonnaise, and calls this the last grilled corn recipe he'll ever need. Check out the video:
Allrecipes member Muy Bueno cuts off the corn kernels to make Mexican corn in a cup. She says, "Anytime I visit El Paso or Mexico, the craving of elote en vaso steps into high gear."