Amber Garrett
@ambga91
Mexican Street Corn (Elote)
This delicious Mexican Street Corn, or Elote, features roasted corn on the cob slathered in butter, topped with crumbled cotija cheese, fresh cilantro, zesty lime juice, and a sprinkle of chili powder. Perfect for summer barbecues or as a tasty side dish!
Details
- Cuisine:mexican
- Difficulty:medium
- Estimated Cost:N/A
- Ingredients:6
- Views:7
Recipe Information
- Prep time15 min.
- Cook time40 min.
- Total time55 min.
- Servings6
Ingredients
- 6 ears
- 6 tablespoons
- 1/4 cup
- 1/4 cup
- 2 limes
- 2 teaspoons
Cooking Instructions
Follow our step-by-step guide on how to make Mexican Street Corn (Elote).
Step 1
Start by preheating your oven to a cozy 350°F (175°C).
Step 2
While the oven warms up, grab some fresh unhusked corn and place it directly on the oven rack.
Step 3
Let it roast for about 40 to 45 minutes, until the kernels are tender and bursting with flavor.
Step 4
Once the corn is perfectly roasted, carefully peel back the husks from each ear, revealing the golden treasure inside.
Step 5
Now, it’s time to elevate your corn experience! Spread a generous tablespoon of unsalted butter over each ear, allowing it to melt into the warm kernels.
Step 6
For a delightful twist, sprinkle crumbled cotija cheese on top, followed by a handful of chopped cilantro for that fresh, herby kick.
Step 7
To brighten it all up, drizzle some fresh lime juice over the corn, and finish with a sprinkle of chili powder to suit your taste.
Step 8
Enjoy this vibrant, mouthwatering dish that’s sure to impress at any gathering!.