Elote Recipe – Mexican Style Corn on the Cob

Elote, a Mexican tradition, is corn on the cob slathered in a delicious sauce and sprinkled with spices and grated cheese. I got this idea from my husband who loves corn on the cob, and is a Mexican food fanatic. Traditionally, Mexican Cotija cheese is used, but I prefer Parmesan. So much for tradition! Perfect for grilling, this seemed like a fun idea to spice up my Labor Day barbecue.

Mexican Elote

Sauce Ingredients

• 2 tablespoons fat-free mayonnaise or Vegenaise
• 1 tablespoon butter – should be soft so it can mix with everything
• 2 teaspoons fresh – squeezed lime juice (lemon juice works well too)
• 1/8 teaspoon minced cilantro

Powder

• 2 tablespoons Parmesan cheese
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon chili powder
• 1/8 teaspoon cumin
• 1/8 teaspoon salt
• 1/8 teaspoon garlic powder

Elote on the grill

Directions

1. Mix together butter, mayonnaise, lime juice and a pinch of minced cilantro
2. Mix dry ingredients in a separate bowl
3. Leave husks on the corn and place on grill
4. Cook for 30 minutes on the grill – turning every 5 minutes
5. Peel off husks and slather the corn with sauce
6. Sprinkle with powder mixture
7. Eat it while its hot – muy delicioso!

Related: Barbecue Recipes, Culture, Latin American Recipes, Mexican Recipes, Vegan Recipes, Vegetarian Recipes