Mexican Street Corn can be made in the grill or oven and seasoned with a zesty mixture of cilantro, lime, chili, and garlic, topped with tangy cheese.
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Side Dish, Vegetable
Cuisine: Mexican
Keyword: corn, corn on the cob, elote, gluten free, Grilled, healthy, healthy eating, meatless, Mexican, Mexican street corn, roasted, side dish, street corn, vegetarian
1ouncequeso fresco or cotija cheesecrumbled (see note)
Instructions
In a small bowl stir together 1/3 cup mayonnaise, 2 Tablespoons minced cilantro, 1 Tablespoon lime juice, minced garlic, 1 teaspoon chili powder, and 1/8 teaspoon salt. Set aside, or refrigerate until ready to use.
Oven Method
Move oven rack to highest position and turn oven to broil. Lightly spray or brush corn cobs with olive oil and set on a rimmed baking sheet.
Place baking sheet on the top rack in oven and broil until tops of corn are browning, about 10 minutes. Flip cobs over and continue to broil until the other side is browning, 5-10 additional minutes.
Remove baking sheet from oven and brush mayonnaise mixture evenly over each cob of corn. Sprinkle crumbled cheese over the corn. Serve.
Grill Method
Turn all burners to high and preheat for 15 minutes. Lightly spray or brush corn cobs with olive oil and set on a rimmed baking sheet.
Place corn directly on the grill. Grill for about 10 minutes until the bottoms are beginning to brown. Turn cobs and continue to grill until the other side of the cobs are browning, 5-10 more minutes.
Remove cobs from grill and place on a platter. Brush mayonnaise mixture evenly over each cob of corn. Sprinkle crumbled cheese over the corn. Serve.
Notes
If you can't find queso fresco or cotija, use crumbled feta cheese