Mexican-Style Elotes

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Rating: 5
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Prep Time: minutes
Cook Time: minutes
Yields: ears of corn
Difficulty:

Ingredients

  • 1 teaspoon lime zest grated
  • 1 tablespoon lime juice freshly squeezed
  • 3/4 teaspoon Knorr chicken bouillon
  • 1/4 cup fresh cilantro chopped
  • 3 tablespoons Hellmann's® Real Mayonnaise
  • 1 tablespoon reduced-fat sour cream
  • 1/2 teaspoon chile ancho powder
  • 6 ears corn
  • 1/4 cup cotija cheese or parmesan cheese, finely grated
Difficulty:
This post sponsored by Mirum.

If you're looking for quick, easy and budget-friendly foods that the whole family will love, it doesn't get any easier than this recipe for Mexican-style elotes! A handful of easy-to-find ingredients and 10 minutes on the grill are you need to serve up a Mexican street food classic. Plus, you'll find many of the ingredients, like Hellmann's® Real Mayonnaise and Knorr® Chicken Bouillon, at Walmart. (Save even more time with Walmart’s Grocery Pick-Up, and get the freshest ingredients delivered curb-side!)

If you've never had Mexican elotes, it isn't your typical corn on the cob. The addition of chile, Mexican cheese and lime gives it much more flavor than your basic butter and salt topping (although there's nothing wrong with that version!). And they're fun to eat!

Make this easy recipe as part of a filling, balanced meal that you can serve to your family on a busy weeknight.

Directions

  1. Mix the lime juice and the Knorr® chicken bouillon in a small microwave-safe bowl. Microwave on high for 20 seconds or until very hot. Stir until the bouillon has dissolved and let cool slightly.
  2. Meanwhile, mix together the lime zest, cilantro, Hellmann's® Real Mayonnaise, sour cream and powdered chile in a medium bowl. Add the chicken bouillon and lime mix, and stir to combine.
  3. Spread a little bit of the mix over each ear of corn. Transfer to the grill and cook, turning occasionally until the corn is golden and tender, approximately 10 minutes. Spread a little bit of the mix over each ear of corn. Transfer to the grill and cook, turning occasionally until the corn is golden and tender, approximately 10 minutes.
  4. Serve warm on a plate and drizzle wth the remaining mayonnaise mixture, rotating the corn to cover evenly. Sprinkle with cheese. Serve warm on a plate and drizzle wth the remaining mayonnaise mixture, rotating the corn to cover evenly. Sprinkle with cheese.

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Did you know?

Tomatoes will keep longer if you store them with their stem down.

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