Mexico City Style Corn on the Cob

Corn on the cob prepared this way - slathered with some kind of creamy condiment, then sprinkled with cheese and chili powder - is a popular street food in Mexico City. The ears are usually stuck on sturdy wooden skewers like vegetable pops. These can be deliciously messy to eat, so lacking a skewer, you may want to stick to old-fashioned corn holders on the ends - depending on how adventurous you feel! Salud y buen provecho! -Chef Richard Sandoval

Photo Credit: Channing Broderick, Richard Sandoval Hospitality

Photo Credit: Channing Broderick, Richard Sandoval Hospitality

Mexico City Style Corn on the Cob (Elotes)

By Chef Richard Sandoval
Yield: Serves 4


  • 4 ears corn; shucked
  • 1 gallon water
  • Kosher salt
  • ½ c chipotle aioli (*)
  • ½ c grated queso fresco or parmesan cheese
  • 2 tbsp chili powder
  • 1 lime; cut into 8 wedges


  • 2 c mayonnaise
  • 2 tbsp chipotle puree (note: this is canned chipotles in adobo pureed in the blender. Add to your preference, as they are spicy)
  • 1 tbsp honey
  • Juice of ½ lime


In a large pot, put the water and bring to a rapid boil. Add enough salt to the water to give the water the taste of seawater

Drop the corn into the boiling water and cook for 6-7 minutes, or until corn is tender.

While the corn is cooking, make the aioli. Combine all ingredients in a large mixing bowl and mix until thoroughly combined. Set aside.

Remove the corn from heat and drain off all excess water. Brush each corn cob with the chipotle aioli and sprinkle with cheese and chili powder. Serve on a skewer with lime wedges.