Elote (Mexican Street Corn)


For an off-the-cob option, slice corn off the cob into a large bowl. Stir in mayonnaise and grated cheese, squeeze lime over corn mixture, season to taste, and serve in small bowls.

Recipe Rating – Easy



  • 4 ears of fresh corn, shucked and silk removed
  • 1/4 cup mayonnaise (not low fat)
  • 1/2 cup crumbled/grated cotija cheese (salty, crumbly Mexican cheese, available in most grocery stores)
  • 1 lime, cut in quarters
  • Mexican hot sauce
  • Ancho chile powder

Wooden sticks or small kabob skewers with pointed tip


  1. Boil water in a large pot.
  2. Add shucked corn, cover, and cook for 5 minutes. Use tongs to remove corn. Set aside.
  3. Wait a few minutes for corn to cool slightly. Insert a stick or skewer into the base of each corn ear
  4. Brush corn with mayonnaise, sprinkle with cheese, squeeze a lime wedge over the cob.
  5. Season with hot sauce and chile powder to taste.
  6. Enjoy while warm.

Serves 4