Mexican Elote Antojitos
Along with skewers of meat, have a selection of vegetables available to follow the salads. One of the most common antojitos (street food) found in Mexico City is elote – grilled corn on the cob with seasoned mayo, cheese and lime juice.
Servings Prep Time
6servings (max 8) 10minutes
Cook Time
10minutes
Servings Prep Time
6servings (max 8) 10minutes
Cook Time
10minutes
Ingredients
  • 6– 8 ears of fresh cornshucked
  • 1/4cup buttermelted
  • 1/4cup good mayonnaise
  • 1/2cup Cotija cheesefinely grated (Parmesan is a good alternative)
  • A generous pinch of chili flakes
  • Lime wedges
Instructions
  1. Pour the melted butter into a shallow dish. In a small bowl, mix together the mayonnaise and chili flakes.
  2. Roast the corn over medium heat, 325 F, turning occasionally, for 7 – 10 minutes until lightly charred all over.
  3. Remove from the grill and roll cobs in melted butter then spread with the mayo. Serve with lime wedges, a shake of chili flakes, hot salsa or a dollop of sour cream.
Recipe Notes

Mexican Elote Antojitos | Foodal.com