The ingredients include grilled corn, spices, mayonnaise, and cheese.
Mayonnaise? Yes, mayo. If you’ve never tried this just trust me on this. It’s how this is done.
Slather a good coat of mayonnaise on the corn like butter.
The 2nd Pintesting:
I made this again within a week, except this time I used the more traditional Cotija cheese. It’s a Mexican hard crumbly cow’s milk cheese described as similar to both parmesan and feta. It crumbled easily onto the corn and I can see why it’s perfect for Elote.
Notice the little shaker of the spice blend above the cotija? We liked the first Pintesting results so much that we mixed the blend ahead to use whenever we want to grill some Mexican Street Corn.
This time I only got a picture of one because they disappeared as soon as I could make them. Something about hungry people wanting delicious food. My HH likes the Cotija cheese better – he says it’s creamier than the parmesan and he is not wrong.
- DON’T mix everything and then spread it on the corn. Read the recipe directions thoroughly and follow the steps or you’ll have an unpleasant mess.
- DO let a grill master grill the corn for you while you assemble the remaining ingredients if you have someone else doing the grilling.
- DO be as subtle or generous with the spice mixture and cheese as you’d like. I was moderate with the seasoning and heavier with the cheese.
- DO use either the Parmesan or Cotija cheese – or even a mixture if you’d like. They’re both delicious. My HH likes the Cotija better – he says it’s creamier.
- DO have a napkin ready but feel free to lick your fingers.
The Pintesting Results
Accuracy: This recipe turned out just like the Veronica said that it would and it tasted just like the Mexican Grilled Street Corn that I remember from the street vendors. 5 Pins