Elotes All Day, Everyday

Lauren Van Epps

5/2/2019

Whether you're celebrating a particular holiday (we see you 5th of May), spring picnics or summer cookouts, this deliciously simple Elotes recipe is perfect for enjoying out in the yard while sipping on a margarita. Elote a.k.a. Mexican Street Corn, is a dish that originates from, you guessed it- Mexico, where it is a favorite street food and a popular late-night snack. Usually boiled or roasted and served on a stick or with the husk as a handle, elotes are an exceptional vehicle for savory toppings. We kept our recipe classic and true to the original with Cayenne and Ancho chilli powders, mayonnaise, cotija cheese, and cilantro.

Ingredients

4 ears of corn, husks peeled back, but intact
1/4 cup mayonnaise, Duke's is our favorite, of course
1/2 teaspoon Spicewalla Black Pepper
1/4 teaspoon Spicewalla Sicilian Sea Salt
1 teaspoon Spicewalla Cayenne Chilli Powder
1/4 cup cotija cheese, crumbled
2 tablespoons cilantro, coarsely chopped
1 tablespoon Spicewalla Ancho Chilli Powder
1 lime, cut into 4 wedges

Shop the Recipe

Black Peppercorn, Whole

$5.38

Sicilian Sea Salt

$6.17

Cayenne Chilli Powder

$5.57

Ancho Chilli Powder

$8.19

Preparation

1. Combine mayonnaise, black pepper, salt, and cayenne in a small mixing bowl, stir together and set aside.
2. Heat grill or grill pan to medium-high heat.
3. Cook corn, rotating every 2-3 minutes until evenly charred.
4. Remove corn from heat.
5. Using a pastry brush, brush a liberal amount of cayenne and mayonnaise onto each ear of corn.
6. Sprinkle Spicewalla Ancho Chilli Powder on top and garnish with cotija and cilantro.
7. Squeeze lime over corn right before eating.