Mexican Style Corn

Mexican Style Corn

7 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
rOckabLe
Recipe by  rOckabLe

“On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
  2. Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

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Reviews (7)

Rate This Recipe
~TxCin~ILove2Ck
5

~TxCin~ILove2Ck

This was a hit here. I used frozen ears of corn and boiled htem according to package directions then I mixed the unsalted real butter, light mayo, dry grated parmesan, and chili powder together and added a pinch of salt to it. My husband really liked this corn recipe enough to comment and have seconds! Thanks for posting this delicious recipe!

carolc101
5

carolc101

I have been eating and serving this corn for years. The way it is done here is basically the same except the corn is roasted on the grill and dipped in butter first. This corn is soo good. You do not taste the mayonnaise like it is. It melts together with the cheese, butter and chili powder and creates this totally different flavor. We also make this with frozen or canned corn when fresh corn is not available. Just adjust the amounts of ingredients to taste. Don't forget to drain the corn completely first. Happy Eating!

Baking Nana
4

Baking Nana

Two of my grandson's first words were "CORN MAN" - he loves this corn to this day. I usually like to roast the corn in the husks - today I microwaved them in the husk - 2 minutes and flip and then 2 more minutes. Cut off the bottom of the cob and using a kitchen towel squeeze the small end. The corn slides out without a single piece of silk. The butter / mayonnaise along with the cheese form a perfect crust.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 300 cal
  • 15%
  • Fat
  • 24.7 g
  • 38%
  • Carbs
  • 18.2 g
  • 6%
  • Protein
  • 5.2 g
  • 10%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 306 mg
  • 12%

Based on a 2,000 calorie diet

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Mexican Corn on the Cob (Elote)

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