Rating: 4.5 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

I grew up just outside of a Mexican border town, and at least twice month my grandmother would take me across the border to do some shopping. I remember the food stands found at every corner street and almost all of them sold elotes. It was one of my favorite vendor foods. Every time I make it, I am reminded of my childhood.

Recipe Summary

cook:
5 mins
total:
15 mins
prep:
10 mins
Servings:
4
Yield:
4 cups
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.

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  • Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.

Nutrition Facts

294 calories; protein 7.7g; carbohydrates 41g; fat 14.4g; cholesterol 9.6mg; sodium 1188.6mg. Full Nutrition
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