Mexican Corn on the Cob (Elote) Recipe

This recipe is only the starting point: I strongly suggest that you follow the recipe that SKHOUSTO shared in her review...it is definitely 5 star! It bears repeating: 3 tablespoons fat-free mayonnaise 2 teaspoons fresh lime juice 2 tablespoons finely grated Parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears shucked corn Cooking spray Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.

I love this recipe because I modified the following based on another recipe online: - Mixed in one bowl, 3 tbsp of mayonnaise and 2 tsp of lime juice to it. - Mixed in another bowl, 2 tbsp grated parmesan cheese, 1/2 tsp chili powder, 1/4 tsp ground red pepper, 1/4 tsp ground cumin and 1/8 tsp salt After grilling the 4 corns (shucked) until tender 10-15 minutes, I glazed the corn with the mayonnaise mixture, then sprinked the spices onto them. I recommend serving this meal with Black Bean Burritos.

I made this yesterday. My 6 yr old did not like it, but my husband and I did. I see myself trying it when guests come over, so they can experience it too. I did follow Sarah Webster’s suggestions on here which states to do the following for 4 ears: Mixed in one bowl, 3 tbsp of mayonnaise and 2 tsp of lime juice to it. - Mixed in another bowl, 2 tbsp grated parmesan cheese (I used COTIJA instead!), 1/2 tsp chili powder, 1/4 tsp ground red pepper, 1/4 tsp ground cumin, 1/8 tsp salt. I also broiled them on High in the oven for 7 minutes, because I did not want to start up the grill, and I brushed them right away with the mayo (no need for butter).

Made this for a larger group party at our house. Would make again, lots of compliments! I mixed the butter, lime juice, and mayo together in a bowl ahead of time. As the corn came off the grill, I dunked the cob in the butter mixture and sprinkled the cheese on all around. Kind of messy, but it worked!

It came out delicious but I did make some slight changes. I mixed the mayo with the lime juice and I added chili powder. It certainly elevated a simple corn on the cob. I will make again.

This it the first I have rated a recipe on this site! I made this tonight and it was excellent! In fact, it is the best corn I have ever tasted! I rolled the corn in butter, then put mayonaise/lime juice mixture on it and sprinkled with Cotija cheese and chili powder! It was so good the family ate it all! yreka2011

Delicious! The whole family loved it. We made this with fresh bi-color corn, which is a sweeter corn. Husked it & tossed on the grill, no soaking as another reviewer suggested. I wasn't paying attention to the details & mixed the melted butter with the mayo instead of pouring on melted butter then the mayo. I'm going to continue to do it this way because it worked out so nicely & was easy to coat in one step. The cojito cheese is a must in my opinion. We could have eaten just this for our entire meal.

We don't shuck the corn when grilling, just soak it in cold water for a couple hours and grill with the husk on for some of the sweetest juiciest corn, and it doesn't burn. The husk will peel back easily after cooked, although it is hot, so watch it. I just mixed all the mayo, soft butter, lime and spices up in a bowl and we buttered our corn with it, super easy.

This is really good. Almost as good as the elote mans. I add chili powder to mine, the spicier the better. We sometimes boil the corn because we live in Phoenix and it's just too hot to barbecue in the summer. If you can find real Mexican corn, the kind that is white and not sweet, it will taste a lot better. The butter is not essential, we usually leave it out and just use mayonnaise but then again I know people who leave out the mayo and just use butter. Either way, just leave the condiments out and have each person prepare theirs according to their taste

Growing up in East Los Angeles, this was one of my favorite after school snacks! The recipe the street vendors used was, they boiled the corn, rubbed mayo on them, sprinkled the cotija over that, squeezed on butter(usually parkay),squeezed on lime juice, and then sprinkled on chili powder (optional),in that order. I hope this helps, absolutely delish!

I made the corn by baking with husks on (trimmed) at 350 for 30 minutes (which is the best way I have ever found) then shucked the corn and used butter, the mayo/lime sauce. Also a mix of grated Parmesan/Romano cheese before topping with the spices. We LOVED this recipe!

I liked this but made a few tweaks, which were just ok. Will try step by step directions next time.

Made this for a cozy evening at home, and it was just perfect. The flavors were warm and comforting, and it was surprisingly easy to make. I’ll be keeping this recipe for weeknight dinners and special occasions alike.

My new comfort recipe for sure.

This is pure comfort food 😋

I grew up on the border of Mexico in South Texas. I absolutely LOVED ♥️♥️♥️ These as a kid. Love them still as an adult! So easy and soooo good! Thanks!!

Very tasty. I will make this again and again!

I love this recipe when made with sour cream instead of mayonnaise! A hispanic friend made the suggestion and it was soo good!!!

Great tasting corn!! Never had mayonnaise on corn and was kind of sceptical

Omigosh, I had no idea that grilled corn was so easy to make!! This was an easy and awesome recipe, huge hit for my picky family.