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Easy Elotes Locos

Print Recipe
Mexican grilled corn covered in mayo and topped with cheese & chili powder.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Calories 209

Ingredients

  • 2 fresh corn on the cob
  • 4 tsp mayo
  • ¾ cup cotija cheese
  • 4 tsp chile piquín
  • 2 tsp lime juice

Instructions

  • All ingredients ready? Let's begin!
  • Peel and shuck the corn, removing all the corn silk.
  • To cook the corn, you may choose to boil or grill it. I prefer the taste and texture of grilled corn, but sometimes boiling is easier.
  • To boil: fill a large pot up with water and bring to a boil over high heat. Once brought to a boil, reduce heat to a simmer and add the corn. Cook for 15 minutes or until softened.
  • To grill: Turn the grill to medium high heat and allow to warm up before placing the corn on the grill. Cook for 5-10 minutes, depending on how charred you like it. Make sure to turn occasionally for an even cook.
  • Regardless of whether you’ve boiled or grilled the corn, allow it to cool enough to comfortably handle before sticking it through the base with a bamboo skewer.
  • Hold the skewer to support the corn as you add the toppings.
  • Use a knife or spoon to spread the mayo all over the surface of the corn.
  • Over a plate (to catch the excess in order to reuse), sprinkle or pat the cotija cheese over the corn.
  • Over another plate, sprinkle the chile piquín across the corn as well. Do NOT coat this on unless you like super spicy things.
  • Over a new plate or on your own plate, drizzle a little bit of lime juice over the corn and enjoy!

Video

Nutrition

Calories: 209kcal | Carbohydrates: 4g | Protein: 8g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 693mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 340IU | Vitamin C: 16mg | Calcium: 280mg | Iron: 1mg