Mexican-style Street Corn on the Cob

Ingredients

• 6corn cobs
• 180 ml (¾ cup)Hellmann’s mayonnaise
• 15 ml (3 teaspoons)fresh lime juice
• about 40 g (⅓ cup)Cotija cheese, grated
• about 50 g (⅓ cup)Cacique Ranchero queso fresco, finely crumbled
• to tastechilli powder
• to tastefresh coriander leaves, chopped

Instructions

1. 1

   Soak the corn

   Peel the corn cobs and soak them in salted water for 15 minutes.

2. 2

   Heat the pan

   Preheat a cast-iron grilling pan and lightly grease it with a brush.

3. 3

   Mix the coating

   Stir the mayonnaise and lime juice together in a bowl.

4. 4

   Grill the cobs

   Grill the corn for 5 minutes, turning it so it cooks evenly and chars slightly.

5. 5

   Remove from heat

   Take the corn cobs off the heat.

6. 6

   Brush with mayonnaise

   Use a brush to spread the mayonnaise and lime mixture over the cobs.

7. 7

   Add the cheeses

   Cover the corn with both the Cotija and the queso fresco.

8. 8

   Finish and serve

   Sprinkle with chilli powder and fresh coriander.

What is Mexican street corn?

Elotes are corn cobs sold by street vendors in Mexico, dressed after cooking with creamy, tangy and savoury toppings. This version uses a hot grilling pan, mayonnaise, lime, two cheeses, chilli powder and coriander.

The brief grilling gives the kernels a little char, while the cool, creamy coating and salty cheese provide contrast. It is best assembled just before serving so the toppings cling to the warm corn.

Nutrition and macros by portion

The nutrition label shows one serving as written: 312 calories, 6g protein, 18g carbs, 26g fat.

The corn supplies most of the carbohydrates, while the mayonnaise contributes most of the fat; the cheeses provide much of the protein and also add fat. Pair a cob with beans or another protein-rich dish and a fresh vegetable side for a more balanced plate.

The corn and the soak

Whole cobs: peeling them before soaking makes them ready to go straight into the pan. The 15-minute soak in salted water is part of the recipe’s preparation.

Even cobs: turn them as they grill so the kernels cook and colour across the surface rather than charring only on one side.

A quick lime coating

Mayonnaise: mixing it with lime juice first makes a single coating that is easy to brush over each cob. The lime adds a fresh, sharp note to the creamy base.

Warm corn: brush the mixture on after removing the cobs from the heat, as directed, so it covers the kernels before the cheese goes on.

Two cheeses, two textures

Cotija: its grated texture helps distribute a savoury, salty cheese layer over the coating.

Queso fresco: the fine crumbles add a softer, milder contrast. Using both gives the topping more variety than either cheese alone.

When the corn is ready

Light char: the method calls for a slight char after 5 minutes of grilling, with the cobs turned for even cooking. Keep an eye on them as they colour.

Finishing: once the corn is off the heat, coat it and add the cheeses, chilli powder and coriander. Serve while warm, when the mayonnaise mixture is still easy to spread.

Serving ideas

Serve the cobs as a side alongside grilled vegetables, beans or a main course from the barbecue. Their creamy, salty and lightly spicy toppings work well with simpler dishes.

Have napkins ready: the mayonnaise and cheese make these cobs pleasantly messy to eat by hand.

Recipe notes & tips

• Turn the cobs regularly so they colour on all sides.
• Mix the lime juice thoroughly into the mayonnaise before brushing it on.
• Grate the Cotija and finely crumble the queso fresco before grilling.
• Adjust the chilli powder to suit your preferred level of heat.
• Chop the coriander before the corn comes off the heat so you can finish the cobs promptly.

Variations

• Extra lime: add a little more lime juice to the mayonnaise mixture for a sharper coating.
• More heat: increase the chilli powder to give the topping a stronger kick.
• Coriander-free: leave out the coriander if you prefer the cheeses and lime to lead.
• Single cheese: use just Cotija or queso fresco if you only have one of the cheeses.
• Grill outdoors: cook the cobs on a barbecue instead of a cast-iron grilling pan, turning for even colour.

Common mistakes to avoid

• Uneven charring: turn the cobs as they grill so one side does not take all the colour.
• Skipping the soak: leave the peeled cobs in salted water for the full 15 minutes before cooking.
• Clumpy coating: mix the mayonnaise and lime juice together before brushing them on.
• Adding cheese too early: coat the corn with mayonnaise after it comes off the heat, then add the cheeses.
• Heavy chilli: start with a light sprinkle and add more to taste.

How to store

For the best texture, serve the corn straight after adding the toppings. Refrigerate leftovers in a covered container and eat within 3 days; reheat the cobs until hot, then refresh the toppings if needed.

Frequently asked questions