Maybe (definitely) the best way to eat summer corn.
" just means "corn on the cob" in Spanish. But that modest name conceals one of the most delicious ideas in the world of Mexican street food dish. Because elote isn't just corn—it's grilled corn, covered in mayonnaise and cheese, with charred bits that play perfectly with the salty creaminess of the toppings. Oh, and there's usually a hit of spicy chile powder and an acidic burst of squeezed lime.
. Any way you serve it, it's going to be the easiest crowd-pleaser you make this summer. Ready to learn how to make elote? Then let's get started:Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil the grates or the pan. Lightly brush ears of husked corn with vegetable oil, and grill, covered, until tender and well charred, 4–5 minutes per side .
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