Mexican Corn On The Cob Elote

What goes in the topping? The sweet corn is first shucked, then boiled and broiled, brushed with butter, and drizzled with lime juice. You then spread a spicy chili-flavored mayo, sprinkle chopped cilantro, cotija cheese, and red pepper flakes. This can also be served as a salad. All you have to do is remove the kernels off the broiled/grilled cob and mix everything together. I like to boil and broil as it is a very fast method. You can also grill them on the grill pan or charcoal grill or even on the stove. Cotija cheese is available in any grocery store or Mexican store. If not, you can also use any crumbled cheese like goat or feta. Corn on the cob is popular across the world. Corn is also one of my favorite vegetables since childhood, no matter how it is prepared: grilled corn on the cob (Indian style), boiled (boiled corn with cajun seasoning), or simply as an ingredient in a gravy (gajbaje). What is your favorite topping for corn on the cob? How do you prepare and serve them? Share it in the comments below. I would love to try them out.

Ingredients for Mexican Corn On The Cob

4 Sweet Corn, with the husk removed3 tablespoon Butter adjust to taste¼ cup Mayonnaise½ to 1 teaspoon Red chile powder, adjust to taste½ Lime, adjust to taste2 tablespoon Cilantro, finely chopped3 tablespoon Cotija cheese (or use any crumbled cheese)Red pepper flakes, for garnish

Boil water in a large pot and add some salt. To this, add sweet corn, cover with a lid and cook for 5 minutes. Preheat the oven to broil mode. Place the boiled corn on a baking tray and brush it with butter. Broil for 3 to 5 minutes till it is charred or dark spots appear. In a small bowl, add mayonnaise and red chile powder and mix well. Brush the broiled corn with some more butter and then drizzle it with the lime juice. Spread the mayonnaise mixture and sprinkle cilantro and cotija cheese. Garnish with red pepper flakes if you want it spicy. Mexican Corn on the Cob is ready to be enjoyed with your loved ones.