Mexican Street Corn (Elote)
Recipe type: side dish
Cuisine: Mexican

A nice way to add flavor and not too much spice to a corn dish. Absolutely scrumptious!
  • 4 ears of corn
  • ⅓ c. mayo
  • 2-3 cloves of garlic, microplaned (into paste)
  • ½ – 1 tsp. chipotle pepper
  • ¼-½ c. cojita cheese (parmesan works as a substitute)
  • 2 limes, halved

  1. Grill the corn, in husk, for about 9-12 min, until nice and tender.
  2. While the corn is grilling, peel your garlic cloves and grate them with a microplane to make a nice garlic paste.
  3. Combine garlic paste with mayo.
  4. When the corn is done, you can either eat it on cob or cut it off – choice is yours.
  5. Either way, with each ear of corn, slather on garlic mayo, sprinkle with chipotle pepper (as much of as little as you want based on your spice preference) and cheese.
  6. Squeeze ½ lime over all of it and eat.