Introduction
Chili Lime Corn on the Cob, or "Elote," is a beloved Mexican street food that captures the essence of summer flavors. Grilled corn is slathered with a mixture of mayonnaise or crema, lime juice, chili powder, and crumbled cheese, creating a deliciously savory and tangy treat. The combination of sweet corn, zesty lime, and spicy chili makes this dish not only tasty but also visually appealing. Perfect for summer barbecues or as a side dish, it brings a burst of flavor that is sure to please everyone.
Ingredients
- 4 ears of corn, husked
- 1/4 cup mayonnaise or Mexican crema
- 1/2 cup crumbled Cotija cheese (or feta)
- 1 lime, juiced (plus lime wedges for serving)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 teaspoon smoked paprika (optional, for depth of flavor)
- Salt and black pepper to taste
- Fresh cilantro, chopped (for garnish, optional)
Instructions
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Prepare the Corn:
- Husk the corn and remove any silk. Rinse the corn under cold water and pat dry with a towel.
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Grill the Corn:
- Preheat your grill to medium-high heat. Place the corn directly on the grill grates and cook for about 10-15 minutes, turning occasionally, until the corn is tender and charred in spots.
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Mix the Topping:
- In a small bowl, combine the mayonnaise or crema, lime juice, chili powder, smoked paprika (if using), and a pinch of salt and pepper. Mix well until smooth.
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Assemble:
- Once the corn is grilled, remove it from the heat. Brush each ear generously with the chili-lime mixture. Sprinkle crumbled Cotija cheese over the top, ensuring it sticks to the sauce.
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Garnish and Serve:
- Garnish with fresh cilantro if desired and serve with lime wedges on the side for an extra squeeze of juice.
Health Notes
- Chili Lime Corn on the Cob is a delicious treat that can be high in calories due to the mayonnaise and cheese. Enjoy it in moderation as a flavorful side dish.
Serving Suggestions
- Serve this dish warm, as an accompaniment to grilled meats, or as part of a summer barbecue spread. It pairs beautifully with fresh salads and salsas.
Tips
- Corn Selection: Choose fresh, sweet corn for the best flavor. Look for ears with bright green husks and plump kernels.
- Spice Level: Adjust the chili powder to your preferred spice level. For a milder flavor, use less chili powder, or try a sweet paprika instead.
- Make-Ahead: The chili-lime mixture can be made in advance and stored in the refrigerator for up to 3 days. Just mix in the cheese right before serving to keep it fresh.
- Grilling Alternative: If you don't have a grill, you can also roast the corn in the oven at 400°F (200°C) for about 20-25 minutes, turning occasionally.
