Mexican Corn

July 3, 2013

The highlight of my trips I’ve taken to Mexico is the street food. Whether its tacos or fresh fruit, I pretty much plan my day around eating. One of my favorites is elote, corn on the cob that is slathered in mayonnaise and garnished with cotija cheese, lime and chili powder. I’ve changed up a few things in my homemade version. Typically the corn is boiled in Mexico, but I love the charred taste of grilled sweet corn. Also, I sprinkle the corn with Tajin, a chile pepper and lime seasoning available at most Mexican markets in the fruit aisle. I put it on just about everything from watermelon to cucumbers to jicama. If you don’t have any, I highly recommend searching some out. Finally, I instead of using regular mayonnaise, I used Empire Mayonnaise’s truffle mayo. Guaranteed, these will be gone the minute you finish assembling them.

Mexican elote 7


  • 4 ears of corn
  • 4 tablespoons of truffle mayonnaise
  • 1/2 cup of cotija cheese, crumbled
  • Chile pepper seasoning, or chile powder (if using chile powder squeeze lime juice over the corn after assembling)
  • Minced cilantro

Mexican elote 2Start by soaking the corn in water. This will prevent the husks from burning on the grill. When you are ready to grill, pull back the husk with out detaching it from the stem. Bundle the husks together and tie them together using a loose thin cornhusk to form a handle. Grill over direct high heat for about 5 minutes, turning every couple minutes, or until the corn is slightly charred.

Mexican elote 4

Slather with a tablespoon of mayonnaise . . .

Mexican elote 3

Sprinkle with crumbled cotija cheese and chile pepper seasoning . . .

Mexican elote 6

Mexican elote

And finish with a scattering of cilantro.  There’s no glamorous way to eat this without getting it all over your face, but dig in and enjoy!

Mexican elote 8

(images by HonestlyYUM)


Hi, thanks for highlight the “Elotes” from Mexico, they are delicious and everywhere I’ve been in my beautiful country are served with mayonnaise and fresh cheese or “queso rayado” or cotija cheese and chili powder that we call “chilito piquin”; I’ve tried the tajin but I rather by far the “chilito piquin”. =D

Oh yum! Can I ask why you leave the husks on? Is it just because they look lovely, or do they add something to the flavor while grilling?

P.S. Tajin on papaya is the most delish thing ever.

No cilantro but definitely have always used mayo. I find my American friends are more open to trying this if presented in salad form so I’ve used canned sweet corn in the past and mixed in mayo, lime/lemon, parm cheese and cili powder. They love it. 🙂

These, too, are my favorites from trips to Mexico. Actually in Brooklyn right now (I live in SF) and had me one of these at the new Cafe La Esquina in Williamsburg for lunch today. Craving it again. Gots to make me some of these when I get home:P Thanks for an awesome recipe!!

I’ve been following your blog for a long time, and this post is long overdue! Its heart warming the love and respect you show for my country, and for that I’m very thankful. With each post you highlight understated reasons of why Mexico is such a beautiful place, in such a cool way.

PS. In Monterrey (northeastern Mexico) we do eat them grilled, with mayo, AND with tajin! You got it all right!!

Thanks for your thoughtful comment Javier! Mexico has a special place in my heart and always will. I’ve never been to Monterrey but they do corn right!

The mayonnaise is used in México city and its surroundings @proudly mexican:)
I’m from Guadalajara and we use sour cream too. Although the mayonnaise taste good on the corn, i rather the sour cream 🙂

hi! I’m very glad to see that you loved Mexico. I love corns too, but i’m afraid we don’t eat them with cilantro or mayonnaise. We use sour cream and home made chili. But one day i’ll try them with mayonnaise;)

I’ve made something similar with lime butter! Also very good. Looks delicious

All I can say is wow. (Well okay, maybe a hearty, “Holy Cow!) These look simple to make, delicious and amazing. I love grilling fruit and vegetables as the sugars caramelize and the fruit/veggie becomes even sweeter. Thanks!

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