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Elote Style Corn on the Cobb

  • 4 Ears of Corn, steamed
  • 1/3 C. Mayonesa (Mexican Mayonaise - It has lime in it, and it's super yummy)
  • 1 T. Lime Juice
  • 1.5 tsp. Chili Powder
  • 1-2 T. Cilantro, chopped
  • 1.5 tsp. Cumin, ground
  • Salt and Pepper
  • 1/4 C. Queso Fresco, crumbled
  • To Garnish:
  • Cilantro Leaves
  • Chili Powder
  • Lime Wedges
  1. In a bowl, whisk the mayonesa, lime juice, chili powder, cilantro, cumin, and salt and pepper together. Set Aside
  2. Preheat your grill over medium high heat. Grill corn 3 - 4 minutes on all sides making sure to develop a nice char on some of the kernels.
  3. When the corn is cooked and charred nicely, remove from the grill and slather on the prepared mayonesa mixture generously. When all of the cobs are coated, roll them in the crumbled queso fresco. Garnish with the cilantro, more chili powder and serve with some lime wedges!