Elote (Mexican Street Corn)
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10 minutes Prep
| 10 minutes Cooking
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4
Servings
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Ingredients
- 4 ears of corn
- 1 Tbsp. oil
- ¼ cup Duke's Mayonnaise
- 1 Tbsp. lemon pepper or paprika
- 1 cup cotija cheese, crumbled
- Lime juice and cilantro, if desired
Preparation
Heat the grill to medium-high heat. Grease the ears of corn with oil and place them on the grill. Grill the ears, turning as needed, for 7-10 minutes or until tender. Spread the crumbled cheese on a plate. Cover the ears of corn with mayonnaise, then roll the ears in the cheese and sprinkle lemon pepper or cayenne on top. Garnish with cilantro and lime juice, if desired.
