Elote – Mexican Street Corn

Mexican Street corn on a plate with fork

5 from 2 reviews

  1. 4 ears of corn on the cob – grilled and kernels cut off the cob
  2. 3 TBS mayonnaise
  3. 1 teaspoon red pepper flakes
  4. Juice and zest from 1 lime
  5. 1/2 cup crumbled cojita cheese (Mexican crumbling cheese)
  6. Salt and pepper


  1. Preheat oven to 350°.
  2. In a small bowl, mix together mayonnaise, lime juice and zest, red pepper flakes, salt, and pepper.
  3. Stir the mixture into corn.
  4. Add the cotija cheese and stir it into the corn and mayonnaise mixture.
  5. Cook uncovered for 15-20 minutes.
  6. Serve hot.