Homemade Mexican Street Corn
Enjoy the irresistible flavors of Homemade Mexican Street Corn (Elote) with our easy-to-follow recipe. Perfectly roasted corn on the cob is slathered in a creamy, tangy mayo mixture, rolled in Cotija cheese, and sprinkled with spices for a deliciously authentic street food experience. Ideal for summer barbecues and Mexican-inspired meals!
Ingredients
- 4 corn on the cobs, roasted or cooked
- 2 tablespoons butter, softened so it's easy to spread
- ½ cup Cotija cheese, crumbled
- ⅓ cup mayonnaise
- ½ Lime, juiced
- ½ teaspoon Smoked paprika
- ½ teaspoon Garlic powder
- ¼ cup Cilantro chopped
- Salt
- Pepper
Topping (optional)
- Extra cilantro, chopped
- Paprika
Instructions
- You can cook the corn the usual way you do it or you can follow this recipe. Preheat the oven to 400 degrees Fahrenheit.
- Then, coat each uncooked corn on the cob with butter. Place these on a baking sheet.
- Once the oven is preheated, place in the oven for 25 minutes. Halfway through the cooking time, turn the corn over, so the other side can get slightly charred. An air fryer may also be used, just lessen the cooking time to about 20 minutes.
- While the corn is cooking, make the mayonnaise mixture. In a bowl, add the mayonnaise, lime juice, paprika, garlic powder and chopped cilantro. Mix together until everything is combined, and set aside.
- Once the corn is completely cooked, remove from the oven and let cool for about 5 minutes.
- Sprinkle a little salt and pepper on each corn on the cob, if desired especially if you're using unsalted butter. No need to do so if you're using salted butter.
- Then use a pastry brush to thoroughly coat each warm corn on the cob with the mayonnaise mixture that was set aside.
- Take a plate and fill with the crumbled coquito cheese. Dip each coated piece of corn into the cheese and roll to until the corn is completely covered and all you see is the cheese crumbles.
- Place on a serving platter. To finish, garnish with extra paprika and cilantro, if desired (optional). Enjoy while still warm!
Tried this recipe?Let us know how it was!