Elotes (Mexican Street Corn)

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  • 4 ears of corn, shucked
  • 1/2 cup mayonnaise
  • 1 tablespoon chile powder
  • 1/2 cup grated cotija cheese
  • 2 tablespoons chopped cilantro
  • 1 lime, cut into wedges
  • Oil for grilling
  • Salt and freshly ground black pepper


Heat grill to medium-high heat, or turn broiler on high. Rub a small amount of oil on each ear and season lightly with salt and pepper. Grill or broil corn until hot and lightly charred all over, turning frequently, about 7-10 minutes.
Mix chile powder with mayonnaise and spread evenly over charred corn. Mix cotija with chopped cilantro and heavily sprinkle onto corn.
Squeeze lime wedge over each ear of corn and serve.



Try with flavored mayo or different chile powders, rubs or seasoning blends.
Also delicious with Parmesan, feta or Mizithra cheeses.

Recipe from Central Market Shoreline - Culinary Resource Center
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