Mexican Street Corn (Elotes)

Servings 4; Prep Time 20 mins


  • 4 Ears of Fresh Corn
  • ¼ C Mayonnaise
  • ¼ C Butter, softened
  • ½ C Crumbled Cotija Cheese
  • 1 tsp Chili Powder
  • ½ tsp Paprika
  • 1 T Taco Seasonings
  • ¼ tsp Ancho Chile Powder
  • ¼ tsp Chipotle
  • 1 Lime
  • ¼  C Fresh Cilantro, finely chopped
  • 2 T Canola Oil
  • Salt and pepper, to taste

For the on-the-cob version:

  1. Preheat your grill or grill pan to high heat.
  2. Peel back the husks of the corn, but leave attached at the base. Remove the silk strands from each ear.
  3. Lightly brush the corn with oil, then season with salt and pepper.
  4. Grill the corn for about 10-12 minutes, turning occasionally until the kernels are charred.
  5. While the corn is grilling, prepare the sauce. In a small bowl, combine mayonnaise and butter.
  6. Add chili powder, paprika, taco seasonings, ancho chile powder, and chipotle. Cut the lime in half and squeeze the juice into the mixture. Mix thoroughly.
  7. Once the corn is done, remove it from the grill and let it cool slightly.
  8. Use a brush or spoon to coat each ear of corn with the mixture, ensuring even coverage.
  9. Sprinkle the crumbled cotija cheese over the corn.
  10. Garnish with fresh cilantro and serve immediately

For the off-the-cob version:

  1. Follow steps 1-2  from the on-the-cob version to prepare the corn or use 2-12 oz bags of frozen corn.
  2. Bring a large pot of salted water to a boil. Add the corn and cook for about 5-6 minutes until tender.
  3. Remove the corn from the pot, strain excess liquid, and let it cool slightly.
  4. Hold an ear of corn upright on a cutting board, then use a sharp knife to carefully cut the kernels off the cob. Repeat for all ears of corn. Skip this step if using frozen corn.
  5. In a skillet over high heat, add the corn kernels and sauté for a couple of minutes until slightly charred.
  6. In a mixing bowl, combine the sautéed corn kernels with the mayonnaise and butter mixture.
  7. Add half of the crumbled cotija cheese, chili powder, paprika, taco seasonings, ancho chile powder, chipotle, and lime juice. Stir gently.
  8. Transfer the corn mixture to a serving dish and sprinkle the remaining cotija cheese and fresh cilantro on top. Serve immediately.

Go Rogue by adding Jalapenos or Ghost Pepper to the Butter Mixture.

If you’d like Chef Jeff to make this dish, or any other foods for you, please contact him at

Check out the published recipe in the Branson Globe.