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.
- 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
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.
Calories: 312kcal | Carbohydrates: 18g | Protein: 6g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 377mg | Potassium: 262mg | Fiber: 2g | Sugar: 7g | Vitamin A: 258IU | Vitamin C: 7mg | Calcium: 87mg | Iron: 1mg