• Prep Time: 10 min
  • Cook Time: 15 min
  • Total Time: 25 min
  • Makes: 4 servings

Mexican Corn on the Cobe - Elote


  • 1 GOYA® Corn on the Cob (1 bag with 8 mini ears,thawed,or 4 fresh ears of corn,husked and halved)
  • 1 teaspoon GOYA® Vegetable Oil
  • 1 cup GOYA® Queso Blanco,crumbled (can substitute with crumbled cotija cheese or finely shredded fresh mozzarella cheese)
  • tst GOYA® Adobo All-Purpose Seasoning
  • 1⁄4 cup GOYA® Mayonnaise with Lime
  • 1 tablespoon GOYA® Chili Powder
  • 1 teaspoon GOYA® Chili Powder
  • 4 8"skewers (If using wooden skewers,soak in water 30 minutes prior to grilling)

Instructions for Mexican Corn on the Cobe - Elote

Prepare grill to medium-high heat;grease with oil.Stick each corn cob on skewer.Grill corn until tender and charred on all sides,about 7 minutes.

Place crumbled cheese on medium,flat plate.Working with one corn cob at a time,sprinkle cob with adobo,spread with mayonnaise,roll in cheese and sprinkle chili powder.Place corn on serving plate;repeat with remaining cobs and ingredients.

Recipe courtesy of Goya Foods

Notes: Mexican Corn on the Cob,or Elote,is a grilled corn dish that is served at roadside stands and street fairs in Oaxaca,Mexico.This loaded corn on the cob is made by seasoning grilled corn with mayonnaise,cheese,chili powder and a squeeze of lime.Here,this classic recipe is transformed into a simple side dish using a handful of GOYA® ingredients.GOYA® Corn on the Cob turns smoky and flavorful when grilled,and is then smothered with GOYA® Mayonnaise with Lime and GOYA® Adobo All-Purpose Seasoning to make a memorable side dish more convenient than ever!!

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