Mexican Corn on the Cob (Elote)

Mexican Corn on the Cob

The fresh locally grown corn has been in the farmers market for the last few weeks and I have certainly been enjoying it. I have mostly just been eating off the cob with a little melted butter and some salt but I was looking for something new and I remembered seeing and interesting recipe for a Mexican corn on the cob or elote that I had wanted to try. The Mexican corn on the cob is covered with melting butter, mayonnaise, cotija cheese and cayenne pepper. I had never thought about using mayo on corn but mayo is easily one of my favorite condiments and I was interested in trying it out. Though I decided to roast my corn in the oven, you could easily cook it up on the grill until it is just slightly charred and good. I was pleasantly surprised by just how good the Mexican corn on the cob was! Of course butter and corn go hand in hand and the tangy mayo also went really well with the sweet corn. The salty cheese rounded things out and perhaps my favorite part was the spicy heat of the cayenne pepper which I loaded on. What a great way to enjoy corn! Part way through the week I got tired of picking corn from between my teeth so I tried just cutting the cook corn from the cob and mixing up all of the ingredients in a bowl and the combo was also great in that form.

Mexican Corn on the Cob (Elote)

(makes 1 serving)
Printable Recipe

Ingredients:
1 cob corn
1 tablespoon butter
1 tablespoon mayonnaise
2 tablespoons cotija cheese (crumbled, or feta or parmigiano reggiano)
cayenne pepper to taste
1 lime wedge

Directions:
1. Bake the corn in a preheated 350F oven for 25 minutes.
2. Let the corn cool until you can handle it and peel the husk back.
3. Spread butter on the corn followed by the mayonnaise.
4. Sprinkle on the cheese and season with cayenne pepper to taste.
5. Serve with a lime wedge.

Similar Recipes:
Esquites (Mexican Corn Salad)
Corn and Cotija Guacamole (aka Esquites Guacamole)
Esquites Quinoa Salad with Avocado

41 comments:

Spryte said...

YUM! That looks delicious!

Mochachocolata Rita said...

wow! in indonesia, we use butter and ABC chilli sauce (something like siracha, but much more garlicky and hot), spread onto the corn as they were grilled on charcoal grill...hmmm i miss it so much...the use of mayo in this one totally intriqued me. must try next time

bobby said...

I have never heard of this before but it looks delicious. Cotija cheese is amazing.

Cathy - wheresmydamnanswer said...

Does not get any better than this!! The best way to enjoy corn!!

doggybloggy said...

I do like how you are ready and eager to explore in the world of food!

Memória said...

Elote!!! That is what this is called. My girlfriend loves elote; they sell them in carts on the streets of Los Angeles, especially in the East area. Now I can make them for her with this recipe. Thanks!

Bunny said...

I use to know someone who lived in Mexico, he told me they eat corn on the cob with mayo! This looks fantastic Kevin, you are a very adventurous eater!

bj said...

O, boy...can't wait to try this. Sounds soooo good.
I LOVE your cooking blog and have it marked in Favorites..:)

Velva said...

OMG! Mexican corn on the cob looks absolutely fabulous. What a great new twist. I am definitely going to try it. Thanks.

Daziano said...

Nice twist on a classic!

Ravenous Couple said...

This is our favorite way of corn on the cob! Every time we serve it, people beg for more! :)

Baked Alaska said...

I sure wish I had some good corn, because this corn looks wonderful.

Anonymous said...

Elote is a ubiquitous snack in southern california! Try it with using a good hot sauce as well (i use bufalo).
Another great version of this is using cilantro-lime-chipotle butter, esp on the grill

pigpigscorner said...

I want a bite of that!

Christina said...

Our favorite Mexican restaurant used to serve a small bowl of this corn on the side of entrees! They've stopped since the economy tanked and I've really been missing it! Thanks for sharing the recipe, it's soooo delicious! :)

meeso said...

That's great, Kevin... and just when I thought corn on the cob couldn't be better!

Melissa said...

Mmmm...I bet you love having all the fresh produce local! I really like this recipe, I'll have to try it.

♥peachkins♥ said...

it looks delish. Interesting, I've never had mayonnaise on my corn.

Jada said...

Thanks for this recipe--always been curious to try it! And thanks for the comment about the cilantro-lime corn. Corn is definitely a theme among the food blogs this week!

Maria said...

Dear Kevin
Hi from El Salvador!

Here in El Salvador Central America, we have different way to cook it , we boil the corn first ( without the leaves ), then cob corn with enough water to cover them until they are tender.

Afer that you can put on butter, mayo, a black sauce that is kind of mix of Worcestire Sauce and Soy Sauce and we use cotija, or parmesan cheese the Kraft one, if you want it hot we use chile sauce, like Jalisco. Street vendors use a cheaper cheese but always salty and we don't use as much hot in our foods as the mexican do.

We call this elote loco.

Thanks for the recipe as always!

Sippity Sup said...

Corn prepared this way is on all time fav. Thanks for sharing. GREG

Bellini Valli said...

I have tried this Kevin and can ettest that is an exceptional way to enjoy corn on the cob.

{lovely little things} said...

If you ever go to NYC, you must eat at Caba Habana in NoHo, near Spring & Rivington, they make the most amazing version of this

Kerstin said...

What a cool twist on corn on the cob! I'm not a huge mayo fan, but I bet I'd like this!

Jenn said...

Looks good! I've always like my corn this way. Growing up in LA, there's an abundance of street vendors that sell them. I recently made oven roasted corn, too. It tastes so much better than the boil way.

Carol said...

Kevin, I had to laugh when you said you got tired of picking corn out of your teeth! I love bacon, but I have to decide if I want to run back into the bathroom and floss it out of my teeth! Sometimes I feel to lazy to eat things like that! My kids don't like corn on the cob, yet they like corn, so I think I'll give this a try! I love reading your blog!!

_ts of [eatingclub] vancouver said...

We've been wanting to make this for the longest time! I don't know why we haven't gotten around to it.

The P & A Food Chronicles said...

WOW, LOVE IT I JUST WENT TO The swapmeet and had a corn like that, brings back childhood memories, thanx for posting!!

danamccauley said...

Yum! We had corn prepared this way when we were in Mexico. It was so very good.

Eric said...

Hm, sounds and looks interesting. Thanks, I'll try this.

Parita said...

Oh thats sounds delicious, with cheese and mayo its sure a winner!

Paula said...

Mmmm, this sounds so delish! I've never tried this, but am really tempted. Pam from For the Love of Cooking did something similar a few weeks ago using Cotija and a Lime Cilantro Butter (I think). I remember then how it made me want to head out to the store and get some corn! I've got that feeling again!

Lorraine @ Not Quite Nigella said...

Very interesting! I never knew such a thing existed as we don't have a huge range of Mexican food here. Thanks for sharing! :)

Jessica said...

Mayo on corn? Who would have known? It looks delicious! My family is a big fan of eating corn during barbeques and during the summer, so I'm eager to share your recipe with them! Thanks for sharing!

Pete said...

When I lived in Chicago I used to come across Elote pushcarts quite often. I would grab an ear, wolf it down then follow that up with an ice cold mango that they also served. I miss those carts greatly now that I live in Wisconsin. Thanks for reminding me of that great food!

The Caked Crusader said...

Wow! Now THAT'S what I call a corn on the cob!

Elizabeth said...

I absolutely love elote! I only first had it a few years ago, but now I'm hooked! It helps that I love corn in any way, shape or form. :)

oneshotbeyond said...

a real favorite of mine!

ttfn300 said...

stuff is so good :)

Monica said...

It is not cayenne pepper AT ALL what Goes on elotes. It is very fine chili powder. U can take my wor on this as i am 100% mexican, theres also no butter involved, just mayonnaise. The cheese used is called queso fresco, a shredded white, fresh cheese, not cotija. Nice try though;)

Food, she thought. said...

Made this last night for a group of friends on a beautiful summer evening. It was terrific, and it's nice that I can oven roast the corn instead of grilling.

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