Holiday Elote Mexican Street Corn

Level: Beginner
Yield: 4 Serving(s)
Prep Time: 15 Minutes
Cook Time: 1 hour
Total Time: 1 hr. 15 mins.


1 Lime
¼ cup-Crema
Chilli Powder
1 cup–Cojita Cheese
¼ cup–DukesMayonnaise
¼ cup–chopped Cilantro
4 ears of Corn in the husk


Prep Work

1. In a large bowl make the Mexican Corn Sauce by mixing together: Dukes Mayonnaise, Crema, and the juice from ½ a Lime.

2. Chop up the Cilantro and squeeze ½ Lime and mix thoroughly.

3. In a separate bowl pour the Cotija Cheese in.


1. Light the Royal Oak Charcoal and preheat the grill to 300.

2. Wrap the Husked Corn in Aluminum Foil.

3. Place the wrapped corn on the grill and cook for 45-minutes on in-direct heat.

4. Remove from the grill and Shuck while the corn is still warm.

5. Liberally apply the Mexican Corn Sauceto the corn. Make sure you get it in all the cracks.

6. Take a spoon and dust the Cojita Cheese onto the Mexican Corn Sauce on the corn.

7. Apply a light coat of Chilli powder for color.

8. Add the Cilantro last (if you want to, not required)


1. Slice and enjoy.

2. Let us know how they turned out.

You May Also Like