Elote Mexican Corn On The Cob Recipes

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MEXICAN CORN ON THE COB (ELOTE)

My Mexican friend gave me this recipe for corn on the cob. Street vendors there sell their corn made this way. Cotija cheese can be found in most grocery stores.

Provided by blakleyl

Categories     Side Dish     Vegetables     Corn

Time 20m

Yield 4

Number Of Ingredients 5



Mexican Corn on the Cob (Elote) image

Steps:

  • Preheat an outdoor grill for medium-high heat.
  • Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Nutrition Facts : Calories 386.5 calories, Carbohydrate 28.9 g, Cholesterol 53.1 mg, Fat 29.1 g, Fiber 4 g, Protein 8.4 g, SaturatedFat 12.3 g, Sodium 368 mg, Sugar 4.8 g

4 ears corn, shucked
¼ cup melted butter
¼ cup mayonnaise
½ cup grated cotija cheese
4 wedges lime

ELOTE (MEXICAN CORN ON THE COB)

Where I live you always see Elote sold from little carts. Deliciously different! From Cooking Light magazine. I prefer mine without the lime juice.

Provided by Charmie777

Categories     Corn

Time 17m

Yield 4 serving(s)

Number Of Ingredients 8



Elote (Mexican Corn on the Cob) image

Steps:

  • Prepare grill.
  • Combine mayo and juice (if using) in a small bowl.
  • Combine cheese and seasonings in another small bowl.
  • Place corn on grill rack that has been sprayed with cooking spray.
  • Grill corn 12 minutes or until tender, turning frequently.
  • Remove from grill and brush with mayo mixture, and sprinkle with cheese mixture.
  • Serve immediately.

3 tablespoons mayonnaise (fat free is fine)
2 teaspoons fresh lime juice (optional)
2 tablespoons finely grated parmesan cheese
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears corn, shucked

ELOTE (MEXICAN CORN-ON-THE-COB)

Grilled corn on the cob is a popular street food throughout Mexico. Special carts equipped with charcoal burners, a small wash tub, and condiment jars are peddled (literally) throughout the neighborhoods with the vendors shouting "Elotes" Some of the best corn-on-the-cob I have eaten!

Provided by Witch Doctor

Categories     Lunch/Snacks

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9



Elote (Mexican Corn-On-The-Cob) image

Steps:

  • Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl.
  • Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.

3 tablespoons mayonnaise
2 teaspoons fresh lime juice
2 tablespoons finely grated Cotija cheese (Mexican Parmesan)
1/2 teaspoon anejo chili powder
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
4 ears shucked corn
cooking spray

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