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  • Writer's pictureElizabeth Carroll

Mexican Street Corn

Updated: Oct 17, 2020

elote /eˈlote/,[eˈlot̪e]


4 ears of corn (boiled, off cob)

2T butter

2T mayonnaise

1/2t smoked paprika

1/4c cotija cheese (plus extra for garnish)

2T green onion, thinly sliced (for garnish)

Salt and pepper, to taste


1. Boil 4 ears of corn and remove kernels from cob

2. In large, oven-safe skillet, heat 2T of butter until melted

3. Add corn kernels to skillet, heating through. Once corn is well buttered, turn off stove, but leave pan on the warm burner

4. Add mayonnaise to skillet, stirring until mixed

5. Stir in cotija cheese and smoked paprika until just mixed. Season with salt and pepper

6. Top skillet with extra cotija cheese (approximately 2T) and sliced green onions

7. Place skillet in oven and broil until golden brown (oven heat / time varies, so watch closely so you don't burn your corn!)

Makes approximately 4 servings

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