Mexican Street Corn
Recipe by Savory Spice Test Kitchen
Grilling & BBQ
Also known as “elote,” Mexican street corn is grilled, covered in fresh, creamy toppings, and served on a stick. You can skip the stick, but don’t skip this zesty, lime-forward seasoning that adds easy, authentic flavor and bold color.
Serves
6 servings
Prep Time
5 minutes
Cooking Time
45 minutes
Ingredients
6 ears corn, in their husks 1/4 cup crema or mayonnaise Choice of seasoning:
Mexican Street Corn Seasoning
Mexican Street Corn Seasoning, to sprinkle, or
Mexican Street Corn Seasoning
Kicked-Up Mexican Street Corn Seasoning, to sprinkle
1/2 cup Cotija cheese
2 Tbsp. fresh chopped cilantro
1 lime, cut into wedges
Directions
Preheat a grill for even, medium-high heat. Place corn on the grill and cook for 15 min. with the lid on. Remove corn from heat and let cool for 10 min., or until it can be handled. Peel back the husks and grill the ears with the lid off for 5 to 10 min., or until corn is slightly charred. Alternatively, bake the corn in an oven preheated to 350 degrees for 35 min. Liberally brush corn with mayonnaise and generously sprinkle ;all sides with Mexican Street Corn Seasoning, Cotija cheese, cilantro, and a squeeze of lime juice.
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