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Mexican Corn on the Cob (Elote)

[heart_this] · Aug 14, 2009 · 47 Comments

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 (aka elotes locos or crazy corn) 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)

Mexican Corn on the Cob (Elote)

Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Servings: 1
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/180C 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.
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Food, Gluten-free, Low-carb, Mexican, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Spryte says

    August 15, 2009 at 12:19 am

    YUM! That looks delicious!

    Reply
  2. Mochachocolata Rita says

    August 15, 2009 at 12:37 am

    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

    Reply
  3. bobby says

    August 15, 2009 at 12:39 am

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

    Reply
  4. Cathy - wheresmydamnanswer says

    August 15, 2009 at 12:43 am

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

    Reply
  5. doggybloggy says

    August 15, 2009 at 12:56 am

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

    Reply
  6. Memória says

    August 15, 2009 at 1:00 am

    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!

    Reply
  7. Bunny says

    August 15, 2009 at 1:29 am

    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!

    Reply
  8. bj says

    August 15, 2009 at 2:02 am

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

    Reply
  9. Velva says

    August 15, 2009 at 2:42 am

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

    Reply
  10. Daziano says

    August 15, 2009 at 3:15 am

    Nice twist on a classic!

    Reply
  11. Ravenous Couple says

    August 15, 2009 at 3:45 am

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

    Reply
  12. Baked Alaska says

    August 15, 2009 at 5:57 am

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

    Reply
  13. Anonymous says

    August 15, 2009 at 6:59 am

    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

    Reply
  14. pigpigscorner says

    August 15, 2009 at 1:54 pm

    I want a bite of that!

    Reply
  15. Christina says

    August 15, 2009 at 2:41 pm

    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! 🙂

    Reply
  16. meeso says

    August 15, 2009 at 2:56 pm

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

    Reply
  17. Melissa says

    August 15, 2009 at 3:04 pm

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

    Reply
  18. ♥peachkins♥ says

    August 15, 2009 at 3:15 pm

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

    Reply
  19. Jada says

    August 15, 2009 at 3:27 pm

    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!

    Reply
  20. Maria says

    August 15, 2009 at 4:00 pm

    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!

    Reply
  21. Sippity Sup says

    August 15, 2009 at 4:56 pm

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

    Reply
  22. Bellini Valli says

    August 15, 2009 at 5:15 pm

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

    Reply
  23. {lovely little things} says

    August 15, 2009 at 5:49 pm

    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

    Reply
  24. Kerstin says

    August 15, 2009 at 7:45 pm

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

    Reply
  25. Jenn says

    August 15, 2009 at 9:05 pm

    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.

    Reply
  26. Carol says

    August 15, 2009 at 9:13 pm

    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!!

    Reply
  27. _ts of [eatingclub] vancouver says

    August 15, 2009 at 9:59 pm

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

    Reply
  28. The P & A Food Chronicles says

    August 15, 2009 at 10:00 pm

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

    Reply
  29. Anonymous says

    August 16, 2009 at 1:54 am

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

    Reply
  30. Eric says

    August 16, 2009 at 3:13 am

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

    Reply
  31. Parita says

    August 16, 2009 at 5:44 am

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

    Reply
  32. Paula says

    August 16, 2009 at 6:38 am

    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!

    Reply
  33. Lorraine @ Not Quite Nigella says

    August 16, 2009 at 7:01 am

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

    Reply
  34. Jessica says

    August 16, 2009 at 3:57 pm

    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!

    Reply
  35. Pete says

    August 16, 2009 at 7:23 pm

    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!

    Reply
  36. The Caked Crusader says

    August 17, 2009 at 7:33 am

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

    Reply
  37. Elizabeth says

    August 17, 2009 at 12:46 pm

    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. 🙂

    Reply
  38. Anonymous says

    August 18, 2009 at 11:17 am

    a real favorite of mine!

    Reply
  39. ttfn300 says

    August 18, 2009 at 5:13 pm

    stuff is so good 🙂

    Reply
  40. Monica says

    August 5, 2012 at 7:54 pm

    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;)

    Reply
    • manuel says

      May 17, 2020 at 5:24 pm

      I live in Chicago and the street vendors ask if you want cayenne on top of chilli. They also use the parkay blue squeeze bottle of butter with mayo AND cotija cheese.

      Reply
  41. Food, she thought. says

    June 23, 2014 at 2:54 pm

    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.

    Reply
  42. Loei Saladin says

    July 5, 2019 at 2:03 pm

    Im making this tonight for my wife and am super excited cuz i had this from a vender on the steeet in Hammond Indiana and love it! Just one question he made it in a cup with all the ingredients mixed together. Im not sure if I want to try it the cob way or the cup way. Any suggestions? I dont want to mess it up for my wife LOL i dont cook much and this could be my thing at parties and holidays 😂😉

    Reply
    • kevin says

      July 6, 2019 at 8:54 am

      I like it either on the cob or mixed up in a cup, and in the cup is less messy to eat! Enjoy!

      Reply
  43. Martha Morin says

    April 29, 2020 at 6:11 pm

    I hate when white people start changing up the recipe, no mayo, only cojita cheese, and a very very fine Chile powder, I don’t even think you really find here, differently not at Sam’s, Costco, or heb I remember seeing it in the marketplace in Mexico in burlap sacks. Never seen hear. Leave the recipe allow, the corn does go in the oven, that’s for lazy people, might as well stick in microwave. You take the beautiful out of our food. No feta. Its MEXICAN.

    Reply
  44. Texas-Mexican says

    May 12, 2020 at 10:39 am

    The recipe you are using is not “Mexican corn”. As others have said, the Mexican recipe is different. Why not just make the title “dressed corn”?

    Reply
  45. Xxgamer says

    May 8, 2021 at 9:09 am

    Have you ever watch the movie nacho libre

    Reply

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