Elotes (Mexican Corn “on the cob” – or not)

Serves     6 - 8


2½c frozen corn
¼c softened butter (you may use less if you like)
¼c mayonnaise
½c parmesan cheese (a good substitute for the Mexican cheese cotija)
¼t red pepper flakes
pinch of salt
1t fresh lime juice (optional)


Melt the butter in a saucepan over low heat and add the corn. Cook corn 6 ‐ 8 minutes. Remove from heat and allow to cool slightly. Add mayonnaise, parmesan cheese and pepper flakes and stir well. Add lime juice if desired and stir again. Serve warm.


Notes and Instructions

The original recipes called for mixing together the butter and mayo and slathering the corn with it, and then sprinkling the cheese and pepper flakes over the cobs and squeezing lime juice over it. I thought it would be a lot easier to eat and serve with corn OFF the cob, so here is my version of this nightime street food from Mexico. It is delicious, almost like Mexican creamed corn. Rich.