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. 

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Hands-on time: 15   |    Total time: 20   |    Makes: 4 Servings


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


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


Wash your hands with soap and water, then gather all your equipment and ingredients and put them on a counter.

  1. 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).
  2. 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.
  3. Carefully add the corn to the boiling water, and boil the corn for 3 minutes.
  4. Turn the heat off and use a pair of tongs to move the corn from the pot to a plate.
  5. 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.