A traditional Mexican street food. Mexican Corn on the Cob, or Elote, is a grilled corn dish that is served at roadside stands and street fairs in Oaxaca, Mexico. This loaded corn on the cob is made by seasoning grilled corn with mayonnaise, cheese, chili powder and a squeeze of lime.
Here, this classic recipe is transformed into a simple side dish using a handful of GOYA® ingredients. GOYA® Corn on the Cob turns smoky and flavorful when grilled, and is then smothered with GOYA® Mayonnaise with Lime and GOYA® Adobo All-Purpose Seasoning to make a memorable side dish more convenient than ever!
Read Related: Traveling Solo in Oaxaca (A Food Diary with Recipes)
MEXICAN CORN ON THE COB (ELOTE)
Prep Time: 10 minutes
Total Time: 25 minutes
1 bag GOYA® Corn on the Cob (8 mini ears), thawed, or 4 fresh ears of corn,
husked and halved
1 tsp. GOYA® Vegetable Oil
1 cup crumbled GOYA® Queso Blanco, or crumbled cotija cheese or finely shredded
fresh mozzarella cheese
GOYA® Adobo All-Purpose Seasoning, to taste
¼ cup GOYA® Mayonnaise with Lime
1 tbsp. plus 1 tsp. GOYA® Chili Powder
*4 8” skewers (If using wooden skewers, soak in water 30 minutes prior to grilling)
- Prepare grill to medium-high heat, grease with oil. Stick each corn cob on skewer. Grill corn until tender and charred on all sides, about 7 minutes.
- Place crumbled cheese on medium, flat plate. Working with one corn cob at a time, sprinkle cob with mayonnaise, roll in cheese and sprinkle with chili powder. Place corn on serving plate, repeat with remaining cobs and ingredients.
Goya Recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.