Every Mexican knows how to make elote, the creamy, spicy street corn famous in Mexico and in Mexican cuisine. But I have a ton of white friends, so I’ve been introducing them to this BBQ staple. Elote is easy to make and absolutely droolworthy.
- 8 ears corn, shucked
- 1 cup mayonnaise
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 2 teaspoons paprika
- Cotija cheese
1. Shuck the corn. BBQ on a grill (gas or charcoal) until several kernels have turned back and charred (but not too many of them). Remove from grill.
2. In a medium bowl, combine mayo, salt, pepper, chili powder and paprika. Stir well to combine.
3. Using a pastry brush, brush mayo mixture onto hot corn. Turn over corn to coat all sides.
4. Sprinkle elite with cotija cheese and cilantro. Serve!