Happy Cinco de Mayo! Celebrate with a classic Mexican street corn recipe also known as, elotes! The ingredients universally stay the same but how you prepare your corn is up to you. The elotes can be served on the cob or cut off the cob and put in a cup. We also recommend grilling your corn to bring out a smokey and slightly charred flavor, but steaming or boiling the corn works perfectly too.
4 ears of corn, on the cob, grilled
¼ cup mayonnaise
1 ½ teaspoon fresh lime juice
½ teaspoon chili powder, plus more for sprinkling
¼ teaspoon kosher salt or a pinch of fine salt
Pinch of cayenne pepper (optional, for extra heat)
2 ounces (about ¼ cup) finely grated cotija cheese
2 tablespoons finely chopped cilantro
1) Cook your corn. Grilling will bring out a smokey flavor. Steaming or boiling the corn is okay, too.
2) Prepare your sauce and sprinklings. In a bowl, mix together mayonnaise, lime juice, chili powder, salt, and cayenne pepper (optional if you’d like to spice things up). In a separate bowl mix your cotija cheese and cilantro together.
3) Brush the corn with your mayonnaise mix. Use a pastry brush or a butter knife to spread the mixture evenly over the whole corn.
4) Sprinkle the cotija and cilantro mixture, evenly.
Finish off the elote with a final dusting of chili powder and they’re ready to be served! Enjoy and remember to tag #TheComfyCook for all of your Cinco de Mayo recipes!