Mexican Elotes ( Mexican Corn on the Cob )

Mexican Elotes Picture

Chorizo Bowl Picture : Rebekah, the Kitchen Gidget


  • 4 ears of corn
  • 1/4 cup mayonnaise
  • 1/2 cup cotija cheese
  • 1 lime, quartered
  • Hot sauce (such as Valentina or Tapatio)
  • Chili powder (such as Tajin or ancho chile)
  • Wooden sticks (for taffy apple, corn dogs, etc)



          1. Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.

          2. When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.

          3. Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste.

          4. Repeat with remaining ears of corn and serve.

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