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Spicy Mexican Street Corn: 1 Fiery Elote

Spicy Mexican street corn
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Spice up your elote game with this fiery Mexican street corn recipe. Packed with chili powder, jalapeños, and a hint of hot sauce, it delivers an extra kick 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 serrano peppers, finely chopped (seeds removed for less heat)
  • 1 teaspoon chili powder, plus more for dusting
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Lime wedges, for serving
  • Hot sauce, for drizzling

Instructions

  1. Preheat your grill to medium-high heat.
  2. Brush the corn with olive oil and grill for 8-10 minutes, turning occasionally, until lightly charred and tender.
  3. While the corn is grilling, mix together the mayonnaise, cotija cheese, cilantro, serrano peppers, chili powder, smoked paprika, and cayenne pepper (if using) in a small bowl.
  4. Once the corn is cooked, carefully brush the spicy mayonnaise mixture evenly over each ear of corn.
  5. Return the corn to the grill for another 2-3 minutes, turning to lightly toast the mayonnaise mixture.
  6. Serve immediately with lime wedges and a drizzle of hot sauce, if desired.

Notes

  • For a milder spice, remove all seeds and membranes from the serrano peppers.
  • If you don’t have a grill, you can roast the corn in the oven at 400°F (200°C) for 15-20 minutes, turning halfway through.
  • Cotija cheese can be substituted with crumbled feta cheese if needed.
  • Adjust the amount of serrano peppers and cayenne pepper to your personal spice preference.

Nutrition

Find it online: https://spoonfulsnap.com/spicy-mexican-street-corn-recipe/