Description
Spicy Mexican street corn is a flavorful twist on the classic elote. This recipe kicks up the heat with extra chili powder and jalapeños for a truly spicy street corn experience.
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1-2 minced jalapeños (seeds removed for less heat)
- 1 teaspoon chili powder, plus more for dusting
- 1/2 teaspoon smoked paprika
- Salt to taste
- Lime wedges, for serving
Instructions
- Preheat your grill to medium-high heat.
- Brush the corn with olive oil and grill for about 10-12 minutes, turning occasionally, until lightly charred and tender.
- While the corn is grilling, mix together the mayonnaise, cotija cheese, cilantro, minced jalapeños, chili powder, and smoked paprika in a small bowl.
- Once the corn is grilled, spread the mayonnaise mixture evenly over each ear of corn.
- Sprinkle with additional chili powder and salt to taste.
- Serve immediately with lime wedges.
Notes
- For an even spicier kick, leave some seeds in the jalapeños.
- You can also roast the corn in the oven at 400°F (200°C) for 20 minutes if you don’t have a grill.
- Feel free to add a dash of your favorite hot sauce to the mayonnaise mixture.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg