Mexican Street Style Corn - Elote With Chilli Lime Mayo And Cheese

Kravings.Blog's picture

Aug. 06, 2018

Ive been to Mexico several times, granted most times in the walled comfort of an all inclusive. With every visit, we made a point to visit the sights and eat the local food as well, after all you dont really know a country until youve tasted its local cusine. Sadly I never really tried this street style corn till I tried it at a Mexican restaurant El Local Loco here in downtown Toronto. Corn is cooked then roasted, smothered in Mayo and topped with spices and cheese whats not to love?
A little recipe research and development and a new fave was born. When served this at the restaurant, they only topped one side with a dollop of stuff and presented the stalk with the husk but it had been cut off which I thought was weird. I prefer to get the topping all over the corn, so every bite has maximum flavour. I also pulled the husk back and tied it so you can use it as a handle to eat your corn.


Ear corn 6
Mayo 1 Tablespoon
Lemon juice 1/2 Teaspoon
Shredded cheese 1/2 Cup (8 tbs)
Ancho 1/4 Teaspoon
Chipotle powder 1/4 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/4 Teaspoon
Chopped coriander leaves 1 Teaspoon



1.Boil the corn and then roast it.

2.Brush on the Mayo.

3.Add the Cheese.

4.Add the seasoning.


5.Garnish with Coriander and serve.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 6