Ingredients List

  • 6 elotes (corn on the cob)
  • 2 L of water
  • 1 cup of mayo or Mexican crema
  • 1 cup of parmesan cheese or queso fresco
  • 1/4 cup of chile piquín
  • 6 lime wedges
  • salt & pepper


  1. In a pot, boil elotes with a little bit of salt, until corn is tender. Remove elotes from water, pat dry, and cut them to insert a wooden stick so they’re easy to grab.
  2. Sprinkle fresh lime juice and spread mayo or crema on the elote. Sprinkle cheese, salt, pepper and chile piquín to taste. Serve with extra lime wedges.