I absolutely love corn on the cob. It’s the one thing I really look forward to when we go to the local farmer’s market. We stand in the long line just thinking about which toppings to slather on that piping hot corn as it drips with melted butter. But then they ask you pay $4.50…for a single corn on the cob – something that costs $0.33 cent uncooked at the grocery store. So I just knew I had to share my favorite homemade version that costs way less and tastes a million times better!
The best part about this is that it is unbelievably easy to make. It’s practically foolproof! Just simply throw it in the oven, roast it for about 45 min-1 hour in their husks, and then slather on that butter before sprinkling on the rest of the toppings. Easy peasy. And if you’re not keen on some of the toppings, this is completely customizable to your personal preferences.
So why pay $4.50 when you can make this right at the comfort of your own home for just $1 per serving?!
Ingredients :
4 large corn cobs
½ cup grated parmesan cheese
1 lime
1 tps cayenne pepper
2 tsp smoked paprika
1 tsp salt
For dip
½ cup mayonnaise
2 tsp smoked paprika
DIRECTIONS:
Preheat oven to 350 degrees F.
Place corn, in its husks, directly on the oven rack. Roast until tender and cooked through, about 40-45 minutes.
Peel down the husks. Rub each ear of corn with 1 tablespoon butter.
Serve immediately, sprinkled with chili powder, cotija, cilantro and lime juice.
Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. It's often served on a stick, though you could skip the skewer and make it right on the grill.
If you are a mayo-hater, and worried this recipe won't be for you, think again. Elote will have you reconsidering your stance; or, at the very least, make one incredible exception. The mayo becomes more like a creamy sauce, absorbing the flavor of the chili powder, cotija cheese, and lime juice. It's tangy without overpowering the corn—exactly the kind of refreshing treat you could use at your next cookout or backyard BBQ.
If you're having trouble finding cotija cheese, you can replace it with a salty crumby cheese like feta or ricotta salata. But we really recommend getting your hands on cotija for its perfect blend of texture and taste.
This side is perfect for any cookout staple—try it with barbecue chicken or grilled steak—or, at a party, you could set up all of the toppings (adding a few wildcards, like scallions, crumbled bacon and sriracha) and create a Build Your Own Elote Bar. 😱
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FOR THE AIR FRYER:
Cut corn to fit in air-fryer basket. (You may need to cut cobs in half.)
Brush corn all over with olive oil. Working in batches, add corn to air fryer and cook at 400° for 10 to 12 minutes, flipping halfway through, until tender.
Spread 1 tablespoon of mayonnaise onto each cob, then sprinkle with chili powder, Cotija, and cilantro.
Serve warm or at room temperature with lime wedges.
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