In the movie Nacho Libre, Esqueleto (Nacho Libre’s sidekick) can be seen throughout the film eating corn on a cob on a stick, known as elotes. There’s a particular scene where Jack Black’s character is offered some elotes and Jack Black swats it away and says, “Get that corn outta my face!” to much laughter to those of us watching. But if you knew how good these were, you probably would’ve cried instead!
Corn on the cob (elotes in Spanish) is a classic American side dish that the good folks of Mexico have taken to the next level by putting things such as spices, mayo, and lime on them. Elotes go great with practically any meal you cook on the grill (and goes well with these barbacoa tacos). It’s a fast, simple recipe and will make your friends and family think you’re a grilling wizard!
What ingredients do I need for elotes?
The ingredients for the elotes are simple and go as follows:
- corn on the cob
- chili lime seasoning (or your favorite spicy rub)
- fresh lime juice
- diced cilantro
- grated cotija cheese
How do I get going?
First off, fire up your grill and get it to around 400 degrees. While you’re waiting for it to heat up, shuck the corn (if you purchased it in the husk). Pull back the husks and leave them on if you want to have a makeshift handle for your elotes. This is one of the traditional ways to serve it. Another way is to poke a wooden skewer into it to act as a handle. Or you can go without a handle and eat it however you want.
Place the corn on the grill over direct heat and rotate a quarter turn every 4-5 minutes. Bonus points if you can get some of the corn kernels a little charred. Keep rotating until you get the desired look for your corn on all sides. Remove from grill and place on cutting board for the finishing touches.
The final steps for elotes
Now that the corn on the cob is grilled and on the board, it’s ready for the next steps! Take mayo and rub it all over the corn (mayo in a squeeze bottle would be helpful here). Next, squeeze some lime over the elotes. Then take a chili lime seasoning (such as Tajin or even Fire rub from Sasquatch BBQ and Spiceology) and sprinkle on as desired.
For your cotija cheese, get a cheese grater and grate over the elotes. You can either rotate the cob and cover completely or just on the tops. If you are unfamiliar with cotija cheese, it’s like a salty parmasean. Since your chili lime seasoning may have a decent amount of salt flavoring to it, grate at your own discretion. Then finally, dice up some fresh cilantro and sprinkle on top of the elotes.
If you’re wondering how many to make for your group, I usually suggest to take the number of people in your group and add a few extra in case some folks want seconds…or if someone pulls a Jack Black and swats your elotes out of your hands.
- 6 corn on the cob
- 1/2 Cup mayonnaise
- 2 Tablespoons chili lime seasoning
- 1/2 lime, squeezed
- 4 Tablespoons cotija cheese, grated
- 1 Tablespoon cilantro, diced
1. Preheat grill to 400 degrees over direct heat. Place shucked ears of corn on grill and rotate a quarter turn every 4-5 minutes, getting some or most of corn kernels with a light to medium char. Remove when fully cooked.
2. In order, apply mayo, chili lime seasoning, lime juice, cotija cheese, and cilantro. Treat yo self!
1. One option for serving is to keep the husks on the corn, peeled back when they hit the grill. The husks can be used as a handle. Or you can take a food skewer and poke in one end and serve on a stick (like a corn dog).
2. Some of the ingredients can be applied before hitting the grill, such as mayo, seasoning, and lime. Make sure the cotija cheese and cilantro go on at the end.
Serving Size:1 corn on cob
Amount Per Serving: Calories: 200Total Fat: 11gSaturated Fat: 4gCholesterol: 25mgSodium: 300mgCarbohydrates: 24gFiber: 2.5gSugar: 5gProtein: 4g
NOTE: Nutrition information isn't always accurate.