Easy Elotes

It’s August, which means I’m trying to desperately cram as much corn as possible into whatever I eat. Elotes (Mexican-style street-food corn) seem to be all over the food media these days and I think the attention is well-deserved. They’re delicious. Disclaimer: This version is not at all traditional. In Mexico they probably use cotija or another cheese, but I had Parmesan, so I used it. For these guys I hacked each cob into about 4 or 5 chunks so they could easily be tossed in the mayo & lime, which would make this a really good choice for feeding a lot of people.

Note: You need a sturdy knife and a stable chopping station for the corn procedure. Use a nice big cutting board with a mat or cloth underneath so it doesn’t move around.

How To Make Easy Elotes


  • 100g mayo

  • Zest and juice of one lime

  • Tajin

  • Parmesan

4 cobs of fresh corn


  1. Mix mayo with lime zest and half the juice in a little bowl and set aside.

  2. Chop up the corn cobs into 4 or 5 rounds each

  3. Boil or steam the corn for about 5 mins

  4. Drain and let sit for a minute or two so the last of the water evaporates

  5. Transfer to a bowl (or if you’re lazy, leave them in the pot) Add the limey mayo and mix until the corn is pretty well coated.

  6. Transfer to a serving plate and grate a bunch of cheese over it and sprinkle generously with tajin.

  7. Wedge up the rest of the limes and put those on the plate too.

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