This delicious Mexican street food is a must for summer. The word Elote has its roots in the Nahuatl language and is used only when the corn is on the cob. This classic Mexican way of making corn on the cob is creamy, spicy, tangy, cheesy and absolutely delicious. This sweet corn is traditionally steamed or boiled, but we invite you to grill it too, the caramelization of the sweet corn on the grill will make this recipe even better. (Eager to start grilling? check out our Ultimate Guide for Summer Grilling and invite all your friends over to try this recipe!)
White sweet corn is your go-to for this recipe; peel the husk back – you can cut it off or use it as a handle – and rinse off your corns.