Mexican Elote

Mexican Elote

Prep Time: 20 minutes
Servings: 4

  • 6 ears fresh corn
  • 1 jalapeno
  • ¼ cup red onion, diced
  • ¼ cup fresh cilantro, chopped
  • ¼ cup cotija cheese (or parmesan cheese)
  • 2 Tablespoons olive oil
  • 2 Tablespoons lime juice (juice from one lime)
  • ¼ teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper (optional) 
  1. Prepare corn by shucking it and then grilling the ears either on a gas or charcoal grill or over an open flame until slightly charred (see notes). When cool enough to handle, remove corn from the cob using a sharp knife.
  2. Grill jalapeno until skin is charred and black in some areas. Chop jalapeno removing seeds and ribs for less heat.
  3. In a large bowl combine corn, chopped jalapeno, red onion, cilantro, cotija cheese, olive oil, lime juice, salt, pepper and cayenne. Gently toss. Serve with a few extra lime wedges and an extra sprinkle of cheese and cilantro. 
  4. Will keep for up to 5 days in fridge. 

You can char the corn on a gas stovetop or indoor cast iron skillet.


Per serving: 210 calories; 2 g fiber; 27 g carbohydrates; 271 mg sodium

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