Mexican street corn

Elote (Mexican Street Corn)

Elote is generally something I make in the hot summer months over the grill.  But… with the couple inclusions of corn in the farm share has made me crave it again.  You can make this several ways, the first way is grilled (which I recommend) and if you cannot grill, you can boil it on the stovetop or toss it in the oven which I included in the recipe directions.  Considering the cool and gloomy weather as of recently I opted for the oven method.  This is my favorite way to eat corn on the cob besides just eating it plain so I hope you enjoy it!


Elote (Mexican Street Corn)
Elote (Mexican Street Corn)
  1. Preheat oven to 350 degrees - with the husks on, place the corn in the oven and allow to cook for 35 minutes. Remove from oven and remove husks and corn silks.
  2. In a small bowl, combine chili powder, cayenne, paprika and garlic powder. Mix well.
  3. Cut one lime in half. Take each half of lime and generously squeeze and spread all over the corn.
  4. With a sauce brush, coat the corn on all sides with the Mexican crema.
  5. Place the cotija cheese in a shallow baking dish or a plate. Take your crema slathered corn and roll it around in the cheese coating on all sides.
  6. Sprinkle spice mixture onto corn on all sides and top with minced cilantro. Serve with a wedge of lime.
  7. Eat the corn. It's okay to make a mess!
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