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Mexican Street Corn (Elote)

A nice way to add flavor and not too much spice to a corn dish. Absolutely scrumptious!
Course: Side Dish
Cuisine: Mexican
Author: Rachael Phillips


  • 4 ears of corn
  • c. mayo
  • 2-3 cloves of garlic microplaned (into paste)
  • ½ - 1 tsp. chipotle pepper
  • ¼-½ c. cojita cheese parmesan works as a substitute
  • 2 limes halved


  • Grill the corn, in husk, for about 9-12 min, until nice and tender.
  • While the corn is grilling, peel your garlic cloves and grate them with a microplane to make a nice garlic paste.
  • Combine garlic paste with mayo.
  • When the corn is done, you can either eat it on cob or cut it off - choice is yours.
  • Either way, with each ear of corn, slather on garlic mayo, sprinkle with chipotle pepper (as much of as little as you want based on your spice preference) and cheese.
  • Squeeze 1/2 lime over all of it and eat.