- Gluten free
- Nut free
- Peanut free
- Sesame free
- Wheat free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Transport your taste buds to the streets of Mexico with this chargrilled street corn on the cob, also known as elote. It’s the perfect snack or side.
- Serves4
- Cook time14 minutes
- Prep time10 minutes
Ingredients
- 1 lime
- 1/3 cup (100g) mayonnaise
- 1 garlic clove, crushed
- 1/4 tsp chilli powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1/2 cup (40g) finely grated parmesan
- 4 corn cobs, husks on
- Chilli powder, extra, to serve
- Lime wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Finely grate lime rind and combine with mayonnaise, garlic, chilli powder, salt and black pepper in a small bowl. Cut lime in half and set aside. Place parmesan on a plate.
Step 2
Fold corn husks back to expose the kernels. Tie with kitchen string and remove the silk. Heat a barbecue grill or chargrill on high. Cook corn on the grill, turning, for 12-14 mins or until tender and lightly charred. Rub cut-side of lime halves over corn. Brush with mayonnaise mixture. Sprinkle with parmesan and extra chilli powder. Serve with lime wedges.
Recipe tip
COOK. STORE. SAVE.
Use it up: Save leftover mayonnaise to use in dressings, sauces or spread in sandwiches.
Mexican corn (Elote) recipe
Pronounced ‘e-loh-tay’, elote is a Spanish word for Mexican grilled corn, which features chargrilled corn on the cob brushed with a spiced mayonnaise mixture and sprinkled with parmesan cheese and chilli powder. The sweetness from the corn paired with the savoury char from the grill, salty cheese and kick from the chilli makes it an irresistible snack or side dish. Street food is an intrinsic part of Mexican culture and is well known across the globe for having some of the best sweet and savoury foods in the world. This popular Mexican BBQ corn can be found in street carts throughout Mexico, making it a very popular street food for locals and tourists alike.
Elotes: Mexican street corn
For the best possible results for this elotes recipe, fresh, good quality corn on the husk is a must. Look for corn with whole, yellow kernels that look plump. When choosing parmesan, you can use a block of parmesan that you grate yourself or pre-grated from the packet. The mayonnaise mixture used for elote corn is made from creamy mayonnaise, the rind of a lime, garlic, chilli powder, salt and black pepper. If you like spicy things, feel free to add more chilli powder. For added freshness you can use chopped coriander.
How to make Mexican corn on the cob
Making this Mexican corn recipe at home is as easy as 1, 2, 3: chargrill the corn, brush on the spiced mayo, sprinkle on the cheese and chilli powder, and eat! This elote recipe comes together in less than 30 minutes and uses many ingredients you probably already have – think mayonnaise, garlic and the spices. Keep a watchful eye on your barbecue or chargrill when cooking the corn. The heat should be high so the corn will cook in approximately 12 to 14 minutes. You’ll know the corn is ready when the kernels are tender and lightly charred. When the corn is cooked through, use a pastry brush to add the mayonnaise mixture evenly. Tie back the corn husks with kitchen string during the prep stage of the recipe and you can use the husks as handy holders to help rotate the cob for even distribution of the mayo, parmesan cheese and chilli powder.
What to serve with grilled Mexican corn
Elotes are typically served as a snack or side dish, rather than a main dish. Complete your Mexican feast by serving up elotes with our vegan Mexican-style rice or any other favourite Mexican dishes like tacos, nachos, quesadillas or burritos.
Love this recipe?
For more side dishes to serve with a main course, try this pear and kale coleslaw with miso dressing, cheesy broccoli and bacon bake or our BBQ asparagus and baby broccolini with bacon. Or put on a fiesta with these flavour-packed, crowd-pleasing Mexican recipes.
