Dwardcooks Elote - Mexican Street Corn
Elote, Mexican Street Corn, is one of my favorite sides to make in the summer, and it’s perfect for Tostada Tuesdays or when you want to shake things up from your tradition BBQ spread. The smokiness of the grilled corn and the chipotle mayo, the natural sweetness of the corn, the brightness from a squeeze of lime, and the saltiness from the queso fresco make this corn dish one of my favorite summer sides of all time. It’s not only easy, it’s only 2 WW SP for an ear of corn.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
- 6 ears corn
- 6 tbsp chipotle mayo recipe below
- 2 oz crumbled queso fresco
- 1/4 cup cilantro finely chopped
- 1 lime (optional) sliced in wedges
Preheat grill to medium high heat. Place corn directly on grill and cook for 7-10 minutes. Occasionally turn the corn to have even cooking and char. The corn will be done when the kernels are tender.
Once the corn is done, quickly spread 1 tbsp of chipotle mayo on each ear of corn. sprinkle the queso fresco over all the corn, and finish with cilantro. Serve with lime wedges.