Mexican Corn on the Cob needs to be on your menu in the summer. Summer corn is so tasty. Mexican corn is typically with a spiced mayonnaise and cotija cheese. I took a small liberty with the traditional recipe and made a Sriracha mayonnaise. The flavor of this spiced mayonnaise is right in keeping with what you would expect. What I love most about this twist is the color it adds to the corn. When the corn is finished off with the cotija, the yellow, pink and contrast beautifully with the white cheese.
If you want to look up this recipe, you will see it referred to as ELOTE. Elote is the Spanish word for corn on the cob. It is often thought of as Mexican Street Corn. The traditional way in which this Elote is served in on the cob. If you are like my wife, you do not like eating corn on the cob. You can absolutely enjoy this recipe with the corn off the cob. Simply spice the corn and top with the mayo and cotija.
One of the reasons I like to cook the corn on the cob is that I like to cook the corn on the grill. I love to get those char marks. I also really like that I cook it in the husk. Nothing to clean when I am finished. When cooking corn in the husk be sure to soak them in water for a good 10 – 15 minutes. In so doing, the husks will act as a barrier and will not catch on fire. Putting the corn on the grill is so worth it.
- 8 ears of corn in husks
- 1/2 cup mayonnaise
- 3 tablespoons sriracha
- 1/2 cotija cheese
- Salt & Pepper to taste
- Place the corn and husks in a bowl filled with water.
- After 10 – 15 minutes, remove from bowl and place on your outdoor grill.
- Cook for 15 – 20 minutes.
- Peel away the husks and place the corn on a serving tray.
- While the corn is soaking or cooking, combine the mayo and sriracha and set aside.
- To serve, spread on a generous amount of the sriracha mayo.
- Top with the cotija.