Mexican Corn on the Cob Recipe

Mexican Corn on the Cob (also called Mexican Street Corn and Elote Corn) is a favorite street food in Mexico that’s easy to make at home on your grill.

Grill sweet corn on the cob is coated with butter and grilled until it gets a lovely char, then slathered with chili mayo and finished with fresh cilantro, crumbled cotija cheese, a sprinkle of smoked paprika and a squeeze of lime. Serve it in this classic way or mix things up and serve it as a Mexican street corn recipe off the cob, aka Mexican Street Corn Salad! When you mention the word ‘Spork‘ to people who live in Bend, Oregon, they swoon. “Oh, have you tried their Spicy Fried Chicken? **groan** It’s amazing!” “But, the Chilaquiles, they’re my favorite – so authentic, with crema and cotija.” And then there’s the Hoisin Pork Belly Sando, the Pork Carnitas Tacos, the Coconut Green Curry Bowl, the Lomo Salatado, the Grilled Mexican Sweet Corn (Mexican Corn on the Cob)… All of these dishes fall into one category, street food, global streetfood, Spork’s tagline. We first tried Spork’s food when we were looking for a house in Bend 4 years ago. Back then, we were handed these mouthwatering morsels through the window of an Airstream trailer, often at some Summer event’s outdoor food court.

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