Elote, or Mexican street corn, is one of my family’s favorite 4th of July sides.It’s creamy, zesty, spicy, and sweet—everyone always wants seconds! When I host my family’s 4th of July cookout, I always serve fresh corn in some form.Sweet, juicy, and vibrant yellow, it’s one of my favorite summer vegetables (if not my favorite vegetable, period).

I can’t imagine a July 4th meal without it.Corn salads have made appearances, as has simple boiled corn on the cob.But the corn dish that my family absolutely can’t get enough of is this Mexican-inspired elote recipe.Here’s why we love it:It’s so easy.I’m talking 6 ingredients and 30 minutes! Just make classic grilled corn on the cob, then add all the fixings.

The flavors are fantastic.I slather the ears with zesty lime mayo, then sprinkle on chili powder, cilantro, and Cotija cheese.The combination is creamy, crunchy, sweet, smoky, and bright.

Corn on the cob doesn’t get better than this! Everyone can assemble their own.Between my sister’s immediate family and mine, we have three kiddos and several spice skeptics.So it works out well that everyone can decide what they want on their corn.

It’s a fun party activity too—I love getting everyone involved in the cooking!I can’t wait to make (and eat!) this recipe at our 4th of July celebration on Friday.If you want to serve it at yours too, make sure to buy double the corn you think you’ll need.Everyone will want seconds!L&L reader Crystal ag

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