Recipe: Elotes – Mexican grilled corn

Grilled corn ears are popular street food in Mexico, and one of the things I always order, if I’m at a Mexican restaurant and I see the corn on the menu. I got this recipe from Alejandra, Ale (@lemontwist_nyc and founder of LemonyMX), a while ago, but I just could not find Mexican Cotija cheese anywhere, so it was not until after she managed to convince me to just substitute with feta, that I finally gave it a try. The grilled corn ears are delicious, so don’t let any cheese obstacles hold you back, you need to try these!

Ale’s recipe is with mayonnaise AND butter, and that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in this creamy, buttery goodness. I sometimes make the Mexican corn for lunch (two corn ears are perfect for a light lunch), but they are also great as an appetizer or a side dish.

Alejandra Limones – Founder, Lemony MX

Alejandra is originally from Mexico and she started Lemony MX back in 2019 with the purpose of sharing the passion for Mexico through her designs. Since she was a little girl, she has been fascinated by the vibrant colors used by local artisans, and her business started as a tribute to colorful Mexico. She buys the Mexican dolls from indigenous Mexican artisans and she makes sure that only the best materials are used, and that the products are finished with her special touch. Today, the product range has grown to also include custom made felt dolls and keychains, and everything is created with passion and lots of love.

Recipe: Elotes – Mexican grilled corn

Recipe by Ale – LemonyMX Course: Sides, Appetizers

Servings

4

servings (as appetizer/sides)

Alejandra’s recipe is with mayonnaise AND butter, and that combo is absolutely amazing. Remember to use real mayonnaise, as it will melt and blend with the butter (Miracle Whip and other sandwich spreads won’t), drenching the corn in this creamy, buttery goodness.

Ingredients

• 4 4 corn ears

• 4 tablespoons 4 mayonnaise

• 4 tablespoons 4 butter

• ½ cup ½ (1.2dL) crumbled Cotija cheese (~3.5oz)

• 2 2 limes

• A pinch of salt

• A pinch of chili powder

Directions

• Grill the corn with the husks on for 3-5 minutes on each side. Make sure you turn the corn frequently so they don’t get charred.
• Take the corn off the grill and smother in butter.
• Brush generously with mayonnaise.
• Add plenty of crumbled cheese.
• Sprinkle with salt and chili powder.
• The corn is ready! Serve hot, with extra lime wedges on the side.