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Mexican corn on the cob with different chili powder on a platter.
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Mexican Corn on the Cob

Mexican corn on the cob is a delicious and flavorful snack that is perfect for any occasion. Learn how to make this easy recipe for the next family get-together and enjoy a deliciously creamy corn snack (with a nice kick to it). Mexican elote is going to be a new party favorite! 
 
Course Basic Recipes
Cuisine Mexican
Keyword corn cob recipe, corn on the cob recipe, elote loco, Mexican Corn on the Cob
Total Time 20 minutes
Servings 4
Calories 256kcal

Ingredients

  • 4 Corn ears with the husk still on them.
  • Add water as needed
  • 2 teaspoon salt for water.
  • ¼ cup mayonnaise
  • ¼ cup Mexican cream or sour cream
  • 1 lime
  • ½ cup Cotija cheese*
  • 1 teaspoon ground piquin pepper chili powder or cayenne pepper powder
  • salt to taste

Instructions

  • Fill a large pot with water, add salt, and set the heat to medium-high. Ensure it is big enough for all your corn to fit properly (my pot only fits 3).
  • Cut the ends of the corn and remove the corn husk, leaving the rest of the husk on the corn. Boiling the ear of corn with the husk on gives it extra flavor, and this is the way they are cooked in Mexico.
  • Once the water is boiling, place the corn in the pot to cook.
  • Lower the heat down to medium and cover the pot with the lid.
  • After 5 minutes, check the corn for doneness. If they are tender, remove them from the boiling water and pull the husks and silks off of the hot corn carefully.
  • (This step is optional) If you are using short wooden skewers (Palos para elote), first cut the bottom of the corn with a sharp knife and stick the skewers until securely in place.  
  • First, add a thin layer of Mexican crema (or sour cream) all over the corn with the help of a brush.
  • Then add, mayo, cotija cheese, and sprinkle the chili powder over the top and finish it off with freshly squeezed lime juice.
  • Enjoy!

Notes

 

  • If you cannot find the Piquin chili powder, you can replace it with ground cayenne pepper or paprika.
  • Add a few dashes of Tajin seasoning for an extra spicy lime flare!
  • Can't find Mexican crema? Use sour cream instead.
  • Use parmesan cheese if you can't find crumbled cotija cheese to make the Mexican corn on the cob.
  • If you are not that into boiling corn, try grilled corn. To do this, peel the first layer of the husk off and add the corn to a preheated grill. Cook for 5 minutes on each side until the corn has a nice char on it. Then, follow the rest of the steps listed down below. 
  • Even though it is not typical in Mexico, some people love adding extra herbs like chopped cilantro or parsley. 

Nutrition

Calories: 256kcal | Carbohydrates: 20g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1486mg | Potassium: 302mg | Fiber: 2g | Sugar: 7g | Vitamin A: 545IU | Vitamin C: 11mg | Calcium: 114mg | Iron: 1mg