Whatever you are grilling this summer, Mexican Street Corn is the perfect side.  In Mexico, street vendors add a punch of flavor to ears of corn with a creamy-spicy sauce and Cotija cheese {Elote}.  I have to admit when I first heard about this corn I was a little skeptical.  Really, mayo and cheese on corn?  However, the result is fabulous and you’ll soon be hooked!

We decided to make these tasty ears of corn into appetizers by cutting them in smaller portions and putting them on skewers – perfect for summer entertaining.   Either mini or full-size, you’ll love this corn!

{Hint, Hint}  I’m sure your special Dad would love this corn; serve with Fajitas, Hamburgers, Hot Dogs, or any of our other On-the-Grill Favorites for a fabulous Father’s Day Feast!

Mexican Street Corn {Elote}

Ingredients

4 ears of fresh corn, shucked (leave stalks on if serving full size)

1/4 cup butter, melted

1/4 cup mayonnaise

1/2 – 1  cup crumbled Cotija cheese

1 tablespoon chilli powder*

salt to taste

lime wedges for serving

Directions

Heat grill.

Grill ears of corn until lightly charred and hot (7-10 minutes), turning as needed.  If making appetizer sticks, cut the corn into small (2-3″) pieces and add skewer sticks.

Brush on melted butter and then a layer of mayonnaise.   Sprinkle with Cotija cheese and with chili powder and salt.  Serve with fresh limes to squeeze on the corn.

*Note:  Use Chipotle Chili Powder and/or Cayenne if you want a little extra kick.  Be generous or conservative with the mayo and cheese.  Experiment until you get your custom blend!