Elotes | The Chopping Block

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Elotes (Mexican Street Corn with Mayo, Lime, Chili and Cheese)

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Yield: 4 servings

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Active Time: 25 minutes
Start to Finish: 25minutes

For this recipe you’ll need:

4 ears of corn, shucked
1 to 2 tablespoons grapeseed oil
Salt and pepper to taste
4 thick wooden skewers for taffy apples or corn dogs, or corn holders (optional)
1/3 cup mayonnaise
2 teaspoons fresh lime juice
1 tablespoon chili powder blend, ancho chili powder or Tajin
1/2 teaspoon cayenne pepper (optional)
1 cup cotija cheese, finely crumbled

1. 1. Preheat the oven to 425°.
  2. Lightly brush the ears of corn with the grapeseed oil, and season with salt and pepper to taste. Lay on a sheet tray, and roast until the kernels are tender, and golden brown in spots, about 15 minutes. You can alternatively cook the corn in boiling, salted water until crisp-yet-tender, 3 to 4 minutes. You can also grill the ears of corn.
  3. While the corn is cooking, stir together the mayonnaise and lime juice, adding more lime if needed.
  4. Transfer the cooked corn to a plate or platter, insert the skewers in the bottom of each ear and spread with the mayo-lime mixture.
  5. Sprinkle with the chili powder of your choice, and if you like it spicy, add a sprinkling of cayenne pepper.
  6. Generously sprinkle the cotija cheese on the ears of corn, and enjoy.