Easy Mexican Street Corn on the Cob aka ELOTES– this street corn is super easy to make on the grill and is the perfect side dish that everyone will enjoy!This month just so happens to be Hispanic Heritage Month and I’m excited to be sharing some of my FAVORITE Hispanic recipes with you here on the blog! First up: THIS amazingly easy and so incredibly delicious Easy Mexican Street Corn. It’s seriously insane how mind blowing this corn is and I kind of want to eat it every single day.
Today we’re using Cacique Crema Mexicana Agria Sour Cream to make the sauce that goes on the corn and also mixing in some of their Cotija cheese. The nice thing about the Cotija cheese is that it does not melt. So, when you put it on the warm corn and take a bit, you get the warmth of the corn, the creaminess of the Crema sauce WITH the nice little pockets of Cotija cheese. I’m obsessed! ??
Mexican Street Corn is grilled corn on the cob smothered with a creamy spread and then sprinkled with a Mexican cheese topping. This is the best and easiest Mexican street corn on the cob!
Prep Time : 5 Mins
Cook Time : 10 Mins
Total Time : 15 Mins
Servings : 6 Servings
6 Ears Fresh Sweet Corn
6 Tablespoons Mayonnais
½ Teaspoon Garlic Powder
1 Cup Cotija Cheese Crumbled
6 Tablespoons Fresh Cilantro Roughly Chopped
1 Teaspoon Chipotle Chili Powder
2 Limes Quartered
Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
When corn is done brush with garlic mayo. Roll in cotija cheese.
Sprinkle with cilantro and chili powder.
Squeeze with fresh lime juice if desired.