Mexican Corn

Elote is the Spanish word for this spicy, lime-laced Mexican street-food favorite. It is often served with a coating of cheese, but in this version, we’re letting more of the corn’s sweetness shine through.

kitchen gear

  • Large pot
  • Measuring spoons
  • Measuring cup
  • Grater or zester
  • Citrus juicer
  • Small bowl
  • Whisk
  • Tongs
  • Plate 
  • Pastry or basting brush (if you have one)



  • 4 ears corn, shucked
  • 1 tablespoon olive oil
  • 1 tablespoon mayonnaise
  • 1⁄2 lime, scrubbed
  • 1 teaspoon chili powder
  • 1⁄4 teaspoon salt



  • Fill the pot halfway with water and put it on the stove (It will be heavy, so use your muscles!). Turn the heat to high and bring the water to a boil (You’ll know the water is boiling when you see bubbles breaking all over its surface).
  • Meanwhile, put the olive oil, mayonnaise (if you like), lime juice and zest, chili powder, and salt in the small bowl and whisk them together.
  • Carefully add the corn to the boiling water, and boil the corn for 3 minutes.
  • Turn the heat off and use a pair of tongs to move the corn from the pot to a plate.
  • Brush or spoon some of the lime mixture over each ear of corn, rolling the ear to coat it. Serve right away.



Chili powder can refer either to straight-up ground dried chile peppers or to the seasoning blend sold for making chili. That blend is actually a mix of ground dried chile peppers, cumin, oregano, onion and garlic powders, and salt. Either “chili powder” is fine here! 


“Shucked” means with all the papery husks and silk removed.

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