Mexican Street Corn (Elote)

Published on: Sep 24 2012 by Chef Theresa


Summer’s coming to an end but it’s still easy to get your hands on some wonderfully sweet local corn. This is a simple way to spice it up and if you’re like me fight tooth and nail to keep summer style nomming alive as long as possible. I first found out about this delicious take on corn last summer at Cilantros in Rehoboth Beach, Delaware. We stopped in for one of their mind-blowing margaritas and a little nosh when we saw this gem on the appetizer list. We fell in love immediately.

Recipe: Mexican Street Corn

  • 4-6 ears of corn cooked (grilled is best but we were in the midst of moving and the grill was disassembled so I boiled mine)
  • 1/2 cup of heavy mayo
  • zest and juice of one lime
  • 1/4 cup of chopped cilantro
  • salt and pepper to taste
  • queso fresco (goat or feta can be fine replacements in a pinch)
  • Cajun seasoning

Directions:

Simply mix together the mayo, cilanto, lime, salt and pepper

Once your corn is cooked off simply spread mayo over the corn, sprinkle cajun seasoning liberally and top with however much queso fresco your little hear desires. Its seriously that simple and accompanies any Mexican, Tex-Mex or South American style meal perfectly. Or enjoy is solo as a mid-day delight.

Filed under: ethnic eats, fresh living
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