Try this delicious adaptation of Elote, which is Mexican street corn. It is a delicious addition to your Summer grilling spread.
It’s time to bust out the grill for the next recipe in our Cinco de Mayo Countdown! You may have had grilled corn at your BBQ last year, but have you ever tried elote? Mexican grilled street corn amps up the flavor with taco seasoning, fresh cilantro, and a sprinkling of Mexican Cotija cheese.
We’re not saying your grilled corn isn’t delicious (we’re sure it is!), we’re just saying our version is a must for your Cinco de Mayo party this year!
Prep Time: 10 Minutes | Start to Finish: 20 Minutes | Serves 4
- 4 ears fresh corn, husks removed
- 1/2 cup mayonnaise
- 2 teaspoons Old El Paso™ taco seasoning mix (from 1-oz package)
- 1/4 cup crumbled Mexican cheese (such as Cotija)
- chopped fresh cilantro leaves, for serving if desired
- Heat gas or charcoal grill. Carefuly brush vegetable oil on grill rack.
- Place corn directly on grill over medium-high heat. Cover grill; cook 8 to 10 minutes, turning occasionally, until lightly browned on all sides.
- Meanwhile, set aside one small bowl of mayonnaise, one with taco seasoning, and another of crumbled cheese.
- Brush cooked corn with mayonnaise; sprinkle with taco seasoning and cheese. Serve hot with cilantro sprinkled on top.
1 serving: Calories 350 (Calories from Fat 230); Total Fat 26g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 20mg; Sodium 380mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 5g); Protein 5g
% Daily Value: Vitamin A 10%; Vitamin C 4%; Calcium 6%; Iron 4%
Exchanges: 1 1/2 Starch, 5 Fat
Carbohydrate Choices: 1 1/2
To microwave the corn instead, place ears in microwavable dish, and cover with plastic wrap. Microwave on High 5 to 7 minutes or until tender.
Save remaining taco seasoning for another use.