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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!
GOYA® Corn on the Cob (8 mini ears), thawed, or 4 fresh ears of corn, husked and halved
GOYA® Vegetable Oil
GOYA® Queso Fresco, crumbled
GOYA® Mayonnaise with Lime
plus 1 tsp. GOYA® Chili Powder
skewers 8” (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 adobo, spread with mayonnaise, roll in cheese and sprinkle chili powder. Place corn on serving plate; repeat with remaining cobs and ingredients.
In this Mexican Corn on the Cob recipe, the skewer stuck into the base of the cob makes for a pretty presentation and a convenient hand-held side dish that’s perfect for summer-time barbeques. But if you only have canned or frozen corn, separated into kernels, you can still enjoy the classic flavors. Simply heat 3 cups of corn according to package directions, place in a bowl and mix with remaining ingredients, omitting the oil, until combined.
This Corn looks so good.