Mexican elote on a plate with kesong puti

This Elote Recipe Teaches You The Best Way to Eat Your Corn

Name: This Elote Recipe Teaches You The Best Way to Eat Your Corn
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 pcs corn on the cob; 1/4 cup Lady's Choice Real Mayonnaise; 2 tbsp lime juice; 1/2 tsp chilli powder, add more if desired; pinch iodized salt; 1/2 cup kesong puti, crumbled finely; 1 1/2 tbsp cilantro, finely chopped

You haven’t really lived unless you’ve had elote. Elote is a Mexican dish that consists of grilled corn on the cob that’s slathered with mayonnaise, chili, lime juice, and cotija cheese. Elote is a Mexican style corn on the cob that tickles your taste buds with a burst of sweet, salty, tangy, and spicy flavors all in one bite. In this recipe, we use Kesong Puti instead of cotija cheese because aside from its wide availability in the Philippines, its sharp saltiness and creamy texture goes really well with Lady’s Choice Real Mayonnaise. If you’ve been used to having boiled corn with salted butter, get ready to have your life changed with this elote recipe.

30 min.
4 People
Medium

Ingredients

4 pcs corn on the cob
1/4 cup Lady's Choice Real Mayonnaise
2 tbsp lime juice
1/2 tsp chilli powder, add more if desired
pinch iodized salt
1/2 cup kesong puti, crumbled finely
1 1/2 tbsp cilantro, finely chopped

Cooking Method

Prepare a charcoal grill and place your corn, still in their husks, on top.b
Grill the corn for about 16-20 minutes or until the husks are dark and brittle.
While your corn is grilling, prepare the other ingredients.
In a bowl, combine Lady’s Choice Real Mayonnaise, lime juice, chili powder, and salt. This will be the sauce that will be slathered on the corn once it comes off the grill.
In another bowl, mix the kesong puti and cilantro.
Once your corn is cooked, take off from the grill and remove the husks.
Working with one corn at a time, slather the corn with the mayonnaise mixture using a pastry brush or a butter knife.
Over a wide plate, sprinkle the kesong puti mixture on corn that’s been slathered with the mayonnaise mixture.
Once done, place on the serving plate and continue with the same process until all the corn is done.
Serve the elote warm and enjoy!

This Mexican elote recipe is a great dish to eat on its own or as a side dish to make taco Tuesdays even better. If you’re pressed for time and looking to make something equally delicious without the need to fire up the grill, you can either boil the corn and proceed with the same steps as above. You can even use frozen corn kernels and char them on the stovetop. Add the mayonnaise mixture when warm and sprinkle with the kesong puti mixture for a fuss-free non-traditional elote.