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Per serving
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- 1
Cook the corn
Husk and silk 4 ears of corn. Bring a large pot of water to a boil over high heat, drop in the corn, and cook for about 5 minutes until tender and bright yellow. Want that street-cart char? Throw the ears on a grill over medium-high heat for 2-3 minutes a side instead. Transfer to a plate and let cool just enough to handle.
- 2
Whip up the magic sauce
In a small bowl, stir together the mayonnaise, lime juice, finely minced or grated garlic, and half the cayenne (about 1/4 teaspoon). This creamy, tangy, garlicky stuff is the whole game right here.
- 3
Butter and slather
Melt the butter. Using a brush or the back of a spoon, coat all sides of each ear with melted butter, then generously slather every cob with the mayo sauce. Don't be shy.
- 4
Load it up
Sprinkle each ear with a heavy hand of crumbled cotija cheese, the remaining cayenne, and chopped cilantro. Finish with an extra squeeze of lime if you're feeling it. Eat immediately, napkin at the ready.
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Elote (Mexican Street Corn)
Created by: TacoEveryDay
Ingredients
- 4 corn
- 1/2 cup mayonnaise
- 1 tbsp lime juice
- 1 garlic
- 1/2 tsp cayenne
- 2 tbsp unsalted butter
- 1/2 cup cotija cheese
- 1/4 cup cilantro
Instructions
- Cook the cornHusk and silk 4 ears of corn. Bring a large pot of water to a boil over high heat, drop in the corn, and cook for about 5 minutes until tender and bright yellow. Want that street-cart char? Throw the ears on a grill over medium-high heat for 2-3 minutes a side instead. Transfer to a plate and let cool just enough to handle.
- Whip up the magic sauceIn a small bowl, stir together the mayonnaise, lime juice, finely minced or grated garlic, and half the cayenne (about 1/4 teaspoon). This creamy, tangy, garlicky stuff is the whole game right here.
- Butter and slatherMelt the butter. Using a brush or the back of a spoon, coat all sides of each ear with melted butter, then generously slather every cob with the mayo sauce. Don't be shy.
- Load it upSprinkle each ear with a heavy hand of crumbled cotija cheese, the remaining cayenne, and chopped cilantro. Finish with an extra squeeze of lime if you're feeling it. Eat immediately, napkin at the ready.