Elote (Spiced Mexican Corn)


  • 1/2 c. mayonnaise
  • 1/2 stick butter melted
  • 1/2 tsp. ground cayenne
  • 1 tsp. chili powder
  • 1 tsp. paprika
  • 1/2 c. chopped cilantro
  • lime wedges
  • cotija cheese crumbled (or substitute queso fresco)


  1. In a large bucket or cooler soak corn in husk for 1 to 2 hours.
  2. Peel back husk leaving them attached at the base and remove all the silk. Then pull the husk back over the corn.
  3. In a medium bowl combine the mayonnaise, melted butter, cayenne, chili powder, paprika, and cilantro. Set aside until ready to use.
  4. Heat the grill. Put the corn on grill and put lid down. Grill for about 10 minutes. Remove corn and either remove husk entirely or peel it back and this can be used as a handle when eating. Put back on grill. If you have left the husk on, have it hanging over the edge of the grill when the top is shut.  Grill for about another 10 minutes or until your desired doneness.
  5. Remove corn from grill. Brush with the mayonnaise mixture, roll in the crumbled cheese and serve with lime wedges, salt and pepper.