Easy Delicious Mexican Street Corn (Elote)
Delicious Mexican Street Corn (Elote) with all the toppings. Made with sweet corn, mayonnaise, cotija cheese, ancho chili powder, lime and cilantro. Excellent appetizer or side dish!
Servings: 3
Calories: 84kcal
Ingredients
- 3 ears of corn husks and hairs removed and cut into 6 mini corn on the cob
- mexican crema or mayonnaisse to brush on corn
- cojita cheese crumbled or parmesan or feta cheese (to sprinkle on corn)
- ancho chili pepper powder could use regular chili powder or cayenne pepper for spiciness (to sprinkle on corn)
- 1 lime sprinkle fresh lime juice on mini cobs
- fresh cilantro chopped and sprinkle on corn
- salt and pepper to taste
- 6 small skewers
Instructions
- Remove husks and hairs off of corn ears.
- Cut each ear of corn into 3 pieces to make 6 pieces.
- Over medium heat, in a large pot, bring enough water to a boil and cook corn over medium high heat for 15 to 20 minutes or until corn is tender. Cover pot with a lid for quicker cooking.Remove corn from water and let cool on a platter.
- Once corn is cool enough to touch, stick a skewer through the bottom of each cob.
- With a cooking brush or a spoon, spread mexican crema or mayonnaise all over mini cobs. (I did 3 mini cobs with mexican crema and the other 3 with mayonnaise)
- Sprinkle cheese, chili powder, lime juice and salt and pepper all over and around cobs.
- Sprinkle cilantro all over mini cobs. Ready to eat! Enjoy!
Nutrition
Serving: 3g | Calories: 84kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Sodium: 13mg | Potassium: 265mg | Fiber: 2g | Sugar: 6g | Vitamin A: 170IU | Vitamin C: 12.6mg | Calcium: 7mg | Iron: 0.6mg