This is our take on elotes, or Mexican Street Corn. The corn can be boiled or roasted and is served on a stick or with the husk as a handle. It’s a street food staple, and makes for an excellent vehicle for toppings.
We recommend trying your hand at our homemade queso blanco recipe for an exceptional experience. Homemade cheese makes everything better.
6 ears corn, shucked and cleaned but leave the husk as a handle
1/3 cup crumbled queso blanco cheese
Freshly chopped cilantro
Lime wedges, for serving
- 3 tablespoons butter
- Optional: 1/2 cup mayonnaise
Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
Rub the grilled cobs with butter or mayonnaise, sprinkle paprika and chili powder, then queso blanco. Finish with freshly chopped cilantro and a squeeze of lime.