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    Home » Appetizers

    Mexican Corn on a Stick

    Published: Jun 12, 2012 · Modified: May 25, 2021 by thekitchenprep · This post may contain affiliate links ·

    It's Tuesday. I had all intentions of posting on Monday. That didn't happen.

    After spending all of Saturday and Sunday painting the 12 foot ceilings in my husband's new office, I needed a break from anything even remotely resembling work.

    {Not to mention we did not go grocery shopping over the weekend and if it wasn't for a lunch date with a friend yesterday and half of a leftover sub in the fridge, I'm pretty sure I would have eaten ice cream for lunch and dinner.}

    Anyway, I've recovered from the paint fumes, and today I'm bringing you a little something that I think is absolutely perfect for summer: Mexican Corn on a Stick! {also knowns as 'Elote'}

    If you've been around a while, you might remember I had a little love affair with making foods on a stick. {Evidence here, here, and most recently here.}

    They're fun. They prevent messy fingers. They make even regular food a little more entertaining. What's not to love?

    When I saw a segment on The Martha Stewart Show about this popular Mexican street food, I knew it would be delicious and summer-approved.

    I was right!

    As a side note, this particular recipe includes mayo as the coating for the corn, and I know how that makes some people {like my husband} feel. If you happen to be part of the Mayo Hatin' club, my suggestion is to substitute it with thick Greek yogurt. {Or maybe even guacamole if you're ok with alien corn on a stick!}

    Give it a try! I have a feeling these will be the talk of your next summer cookout.

    Mexican Corn on a Stick
    Inspired by The Martha Stewart Show

    4 ears of corn {husks on}
    ¼ - ⅓ cup mayo, Greek yogurt, or other spread
    1 cup Queso Fresco, crumbled {or your favorite crumbly cheese}
    4 tablespoons fresh cilantro, chopped
    1 lime, cut into 4 wedges
    Cayenne pepper, to taste

    Prepare your corn. {I boil my corn, in the husks, for about 15 minutes. You can also grill or your corn in the husks, or prepare it your favorite way.}

    Allow corn to cool enough to handle. Remove husks and slide each cob onto a wooden skewer.

    Spread about 1 to 2 tablespoons of mayo onto each cob. Sprinkle with crumbled cheese and chopped cilantro. Sprinkle with cayenne. Squirt with lime.

    Enjoy!

    « Goat Cheese & Walnut Covered Grapes
    Tandoori Fish with Mango Salsa »

    Reader Interactions

    Comments

    1. Chineka says

      June 13, 2012 at 10:46 am

      This looks delicious. I can't wait to try it.

      Reply
    2. iPad 3 Cases says

      June 21, 2012 at 9:37 am

      The white look like the corn add icecream...

      Reply

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    Hi! I'm Dianna. I used to think cooking had to be complicated to be good, so I never considered it "my thing." Now I know that's far from true, and my mission is to create & share easy, mouthwatering recipes - from weeknight dinners to simple bites for entertaining - that anyone can make! Join me in my South Florida kitchen and let's get cooking!

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