Mexican corn on the cob, also known as elote, is a street food favourite that’s easy to make and bursting with flavour. The combination of sweet corn with the tang of lime, the richness of butter and mayonnaise, and the salty cheese creates a symphony of flavours in every bite. Served as a side dish or snack, it’s perfect for any occasion, from a casual barbecue to a formal dinner party.
Ingredients:
- Corn cobs
- Dried butter
- Mayonnaise
- Cheese (Cotija is traditionally used, but you can use any cheese you like)
- Lime slices
Method of preparation:
Grill the corn: Preheat the grill to medium heat. Grill the corn cobs, turning occasionally, until cooked through and charred, about 10 minutes.
Make the butter and mayonnaise: In a small bowl, mix equal parts softened butter and mayonnaise until well combined.
Dress the corn: Once the corn is grilled, brush it with the butter and mayonnaise mixture while it’s still hot.
Add the cheese: Sprinkle the cheese generously over the corn. Cotija cheese is traditional, but if you can’t find it, grated parmesan or feta are good substitutes.
Serve with lime: Serve the corn with slices of lime on the side. Squeeze the lime over the corn before eating for a zesty flavour boost.
