Mexican Corn On the Cob

This Mexican corn on the cob (also called Elote) recipe is super simple, and you can serve it along the Mexican Layered dip I shared last time I was here. If you missed that colorful recipe, be sure to grab it here and try.

Hey friends! It’s Aniko from Place of My Taste, and I am back today to continue to share the delicious food recipes here on Jen’s wonderful blog. Why all the Mexican food? I am not Mexican lol but who doesn’t love Mexican food, right?

My family have been all about entertaining, grilling, and enjoying the outdoors during the summer months and there is nothing better than whipping up easy, but delish recipes that will please the crowd. Raise your hand if you agree. We had a bunch of our families in town for the last three weeks, and Mexican recipes had hit the table not once, but many times. From the Lime Chicken Tacos to the Skillet Seared Fish Tacos, from Mexican corn on the cob to the yummy guacamoles… we had them all!

We always have a few ears of corns laying around for salads and grilling, so one evening I served this tasty version of corn for my family, and they sure licked all ten their fingers. This savory recipe from the south of the border is very simple to make, and I can guarantee that you won’t go back to your plain salty and buttery cobs after you try this goodness!

Let’s get the recipe for the Mexican Corn on the Cob

Print

Mexican Corn on the Cob

Print Recipe

Mexican corn on the cob is coated with juicy butter, finished with chili powder and fresh cilantro, sprinkled with cotija cheese. Yum!

• Author: Aniko Levai
• Prep Time: 5 minutes
• Cook Time: 15-20 minutes
• Total Time: 47 minute

Ingredients

Scale 1x2x3x

• 4 ears of fresh corn (with husks)
• 1 TBS chili powder
• 1 TBS butter
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges
• 1 cup cotija cheese

Instructions

1. Preheat oven to 365º F. You can also put the corn cobs on the grill.
2. Grill the corn cobs in the husks for 15-20 minutes
3. Transfer the corn to a plate, peel the husks and silk off, then brush it with melted butter, sprinkle with chili powder and cotija cheese.
4. Serve with fresh chopped cilantro and enjoy!

Oh wow! What a tasty side dish! For my kids, I sprinkle it with paprika instead of chili, as they are not huge fans of spicy food. You can also substitute the cotija cheese with other Mexican cheese if you wish.

So tell me, what’s your favorite Mexican food? I will be back next month with another favorite of mine. Until then, I hope you enjoy some more summer grilling and some Mexican corn on the cob.:-)

Or try my favorite Guacamole.:-)

Visit my recipes over at Place of My Taste or follow me on Instagram to get the latest and greatest decor tips!

Cheers,
Aniko