In the Kitchen: Elotes Mexican Street Corn
One great treat during the summer is sweet corn, and you're starting to see it in grocery stores. But not all cultures like to add butter to their corn. In the Kitchen, Chef Becky has a tasty version of Elotes Mexican Street Corn.
Elotes Mexican Street Corn
- 4 large ears of corn
- 10 cups water
- 1 tablespoon salt
- 1/3 cup mayonnaise
- ½ cup grated cotija cheese (an authentic Mexican cheese)
- 2 limes, cut into quarters (optional)
- 1 teaspoon Tajin Chili Lime Powder
Silicone brush for applying the mayonnaise
Sturdy bamboo sticks or corn cob holders
Bring water and salt to a boil.
Shuck the corn. Place corn in the boiling water. Set the timer for 10 minutes.
Remove the corn from the water and drain on paper towels. Pat to dry. Insert a stick into the end of each ear of corn.
Brush the mayonnaise over the hot corn. Try to cover it evenly.
Generously sprinkle the cotija cheese all over the corn.
Sprinkle with the Tajin chili lime seasoning and serve with lime wedges.