Elotes Callejeros Recipe
Mexican-style corn on the cob with mayo, cotija cheese and chili powder
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Prepare the Corn
Fill a large pot with water, enough to cover the corn. Bring it to a boil over high heat.
- 2
Boil the Corn
Once the water is boiling, add the ears of corn. Boil for 5-7 minutes until the corn is tender but still crisp.
- 3
Drain Corn
Remove the corn from the pot and let it drain. Allow it to cool slightly so you can handle it.
Assembly
- 4
Coat the Corn
Using a brush or a spoon, coat each ear of corn with mayonnaise evenly.
- 5
Sprinkle Cheese
After coating with mayonnaise, sprinkle cotija cheese generously over the corn, ensuring it's well covered.
- 6
Add Chili Powder
Sprinkle chili powder over the cheese-coated corn for an extra kick.
- 7
Serve with Lime
Cut the limes into wedges and serve them alongside the corn for squeezing over before eating.
- 8
Season to Taste
Add salt to taste if desired before serving.