How To: Elote


Walkyria Paz, Staff Writer


Total time: 25 minutes

Level: Easy peezy lime squeezy (pun intended)


2 Corns (one corn per person)

1/2 cup mayonnaise

1/4 chopped cilantro leaves

1 cup grated Parmesan

1 lime

Red chili powder (how ever much you would like)




  • Remove the husks of the corn but leave the core attached at the end so you have something to hold onto.
  • Grill the corn on a hot grill or cast iron griddle pan until slightly charred. If you want to take a shortcut you can also boil the corn but it will not taste as good.
  • Turn it so it gets cooked evenly all over.
  • Mix the mayonnaise and cilantro together.
  • While the corn is still warm slather with mayonnaise mix.
  • Squeeze lime juice over the corn and shower with Parmesan.
  • Season with chili powder and serve with extra lime wedges.
  • OPTIONAL: if you are cooking for a party you can shred the corn and serve into little individual bowls.



This is Mexican street food at its finest.  This is a very loose recipe. Feel free to adjust the proportions of lime juice, crema, cheese, and spices to taste. It is perfect for a saturday morning grill by the water, it is delicious and super easy to prepare. Elote goes perfect with horchata or mango juice.