Elote is Mexican-style corn on the cob which is a popular street food where it is sold as a snack or side dish. In other areas around the world, it has become a popular barbecue side dish.
The corn is cooked in its husk over the grill then returned husk free to get a little char. Finally, it is topped with a combination of mayonnaise, seasoning, and cojita cheese or similar style Mexican cheese.
The grill can be a simple backyard gas grill, a charcoal grill, or while camping a campfire. Corn travels well making it a popular vegetable choice.
Grilled Elote (Mexican Street Corn) Recipe
- 4 cobs corn
- 1 can beer
- 4 tablespoons mayonnaise to taste
- 1 teaspoon seasoning such as tajin or cajun, to taste
- 4 tablespoon finely shreaded cojita cheese or Parmesan
- 1 lime cut into wedges
- Preheat a grill to 350 degrees F (175 degrees C).
- Place the corn with its husk on in boated foil, then pour in ¼ can of beer, then fully wrap tightly with the foil. Repeat for all four cobs of corn.
- Place the foiled corn on the preheated grill and cook for 15 minutes, turning every 5.
- Unwrap the cooked corn and pull back the husk or fully remove.
- Return the corn to the hot grill to get a char on the corn.
- Spread the mayonnaise on the corn then dust with your choice of seasoning(s). Finally, sprinkle with the cheese and serve with lime wedges.