Thankfully the first time I ever had traditional Mexican Street Corn no one told me what was on it. I assumed it was just cheese, chile, and lime juice and never would have taken a bite had I known there was mayonnaise lurking underneath. Mayo just isn’t my thing. However luckily I took that first magical bite before asking and haven’t stopped eating it since. It is a perfect combination of sweet, smoky, a bit sour, and spicy and I highly recommend giving it a try this summer. For anyone who is cob-averse, you can definitely cut the corn off the cob and mix this all up in a big bowl and it will be equally delicious. Elote anyone?
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Mexican Street Corn
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Cook the corn on the cob until just tender. In my opinion the best way to cook corn for this recipe is to grill it. To grill the corn, remove the husks and silk. Place on the grill and close the lid. Turn every 5 minutes or so until cooked and beginning to char in places.
In a bowl mix together the mayonnaise, salt, and garlic powder. Spread a thin layer on the mayo on each ear of corn. Top with queso fresco and chile powder. Squeeze fresh lime juice on top.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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