Elote (Mexican Street Corn)

A quick, flavorful version of classic Mexican street corn using Clean Living Taco Seasoning. Creamy, cheesy, and ready in about 20 minutes.

Prep time: 5 minutes Cook time: 10–12 minutes Total time: 15–20 minutes Servings: 4

Ingredients

• 4 ears corn, husks and silk removed

• ¼ cup mayonnaise (or Mexican crema, or a mix)

• 2–3 tablespoons taco seasoning (to taste)

• ½ cup crumbled cotija cheese (or queso fresco)

• 2 limes, cut into wedges

• Chopped cilantro (optional, for garnish)

Instructions

1. Preheat grill to medium-high heat (or use a grill pan). Grill corn, turning often, until lightly charred in spots, about 8–12 minutes. Alternatively, boil corn for 5–6 minutes until tender.

2. While the corn is still hot, brush or roll each ear evenly with mayonnaise.

3. Sprinkle generously with taco seasoning so it adheres to the mayo.

4. Roll or sprinkle with crumbled cotija cheese.

5. Squeeze fresh lime juice over the top. Garnish with cilantro if desired.

6. Serve immediately.

Notes

• Use your taco seasoning as-is — no extra spices needed.

• Start with 2 tablespoons of seasoning and add more to taste, since blends vary in salt and heat.

• For easier eating, cut the cobs in half before serving.

• Leftovers keep in the fridge for 1 day; reheat gently or enjoy cold.