Mexican Street Corn
By: McCormick Kitchens
Made With:
This version of elotes, the popular grilled corn on the cob that’s sold by street vendors in Mexico is grilled, then slathered with a tangy lime mayonnaise and coated in crumbled Mexican Cotija cheese. The only way to finish it? With a verrrry generous drizzle of Cholula® Original Hot Sauce, of course.
This version of elotes, the popular grilled corn on the cob that’s sold by street vendors in Mexico is grilled, then slathered with a tangy lime mayonnaise and coated in crumbled Mexican Cotija cheese. The only way to finish it? With a verrrry generous drizzle of Cholula® Original Hot Sauce, of course.
Key products
- Brush corn with oil. Grill over medium-high heat 15 minutes, turning frequently, until tender and charred on all sides.
- Meanwhile, mix mayo, sour cream, 1/2 cup of the Cotija, Original Hot Sauce and lime juice in loaf pan (or shallow baking dish long enough to fit corn).
- Use tongs to roll each ear of corn in mayo mixture until well coated. Place corn on serving platter. Sprinkle with remaining 1/4 cup Cotija and drizzle with additional Original Hot Sauce. Serve with lime wedges.
