Eloté {Mexican Street Corn}
Eloté aka Mexican street corn combines corn with aioli, lime and cotija cheese. Take your corn-on-the-cob to the next level with this classic recipe.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Side Dish, Snack, Street Food
Cuisine Mexican
Servings 4 servings
Calories 238 kcal
- 4 ears corn
- 1/2 c mayonnaise
- 1/4 c + 2 T Cotija cheese
- 2 limes juice & zest
- 1 T chili powder
- 1 T garlic powder
- 1/2 T salt
- 2 T cilantro minced (plus extra for garnish, if desired)
Preheat the oven to 350F (or preheat the grill if you have one!). Bake the corn in the husks until soft, about 30 minutes.
While the corn is cooking, combine 1/2 c mayonnaise, 1/4 c Cotija cheese, zest and juice of 2 limes, 1 T chili powder, 1 T garlic powder, 1/2 T salt and 2 T minced cilantro in a small bowl.
When corn is cooked, peel away husk and coat with the spread. Top with extra Cotija and cilantro to serve.
Keyword aioli, corn, cotija, elote, Mexican