Mexican-style Street Corn on the Cob

5 from 13 votes

Mexican-style Street Corn on the Cob

Elotes callejeros are grilled corn ears sold by vendors on the streets of Mexico. Once grilled, they dress corn on the cob with a mixture of creamy mayonnaise and fresh lime juice and sprinkle them with queso Cotija or queso fresco, cilantro, and chili powder. Trust me: this is corn elevated to the next level.

Prep Time15

Cook Time10

Total Time25

Course: Appetizers, Side Dish

Cuisine: Mexican

Diet: Gluten Free

Keyword: Elotes callejeros, elotes callejeros recipe, how to make elotes callejeros, how to make mexican-style street corn on the cob, how to make street corn on the cob, mexican-style corn on the cob recipe, mexican-style street corn on the cob, street corn on the cob recipe

Servings:

Calories: 312kcal

Author: Enri

Ingredients

6 corn ears
3/4 cup Hellmann’s Mayonnaise
3 teaspoons fresh lime juice
⅓ cup Cotija cheese grated
⅓ cup Cacique Ranchero Queso Fresco finely crumbled
Chili powder
Fresh cilantro leaves chopped

Instructions

Peel corn ears and soak them for 15 minutes in salted water.
Preheat a cast-iron grilling pan. Lightly grease it with a brush.
In a bowl, mix the mayonnaise with the lime juice.
Grill the cobs for 5 minutes, turning them to cook them evenly. Let them char slightly.
Take the corn cobs out of the heat.
With a brush, spread the mayonnaise with the lime juice to cover corn cobs.
Cover with both Cotija cheese and queso fresco.
Sprinkle with chili powder and fresh cilantro.

Nutrition