Mexican elotes, left me scratching my head and I have no idea why my childhood was limited to just plain boiled corn on the cob with butter. The Mexicans had the right idea! This corn on the cob is full of flavors that salty, buttery, sweet, spicy and bitter. I’m in love and I’ll probably be making a New Orleans version one day soon.
elotes cooking tips:
If you do not have a gas stove you will want to use your broiler to char the corn. Keep a close eye on it, you do not want to burn it. The broiler will get up to 500 + degrees.
Can you make ahead?
No, elotes are best when served immediately.
You can use frozen corn on the cob or frozen corn and serve it in a bowl.
Grated parmesan is a great substitute for Cotija.
what to serve with Mexican Elotes?
- 4 ears corn shucked
- 2 tablespoons kosher salt
- ½ cup mayonnaise
- 1 cup Cotija cheese
- ½ cup tajin seasoning
- 1 bottle Cholula
- ½ cup chopped cilantro
- 1 lime quartered
- Preheat oven, fill a large pot with water and kosher salt, turn on the heat to high and bring the water to a boil. Add the corn, cover and cook for 5 minutes. Remove corn and drain on a paper lined towel plate.
- Over an open flame char corn evenly about 2 minutes. If using a broiler, place rack on the second level from broiler before preheating oven. Char corn for 2 minutes on each side.
- Use a brush or spoon and smear 2 tablespoons of mayonnaise evenly over corn, then roll corn in Cotija, then evenly sprinkle 2 teaspoons of tajin, add a few shakes of Cholula, garnish with 1 tablespoon of cilantro and a squeeze of lime juice. Eat hot and enjoy!
Made this recipe? Take a picture and tag me on Instagram (@kennethtemple_) or Facebook (@ChefKennethTemple)!