Classic elotes

Time 15 minutes
Yields Serves 4
Classic elotes
(Mel Melcon / Los Angeles Times )

Bring a large pot of salted water to a boil. Remove the husks and silk from each ear of corn, and place the ears in the pot. Boil the corn until the kernels are crisp, 5 to 10 minutes, then remove the ears and set aside to cool.


While the corn is cooling, sprinkle the cheese onto a plate, then combine the cayenne with salt to taste in a small bowl or shaker. Push a skewer through the bottom of each ear of corn


Dress your elote: Spread an even amount of mayo onto each cob, then drizzle over the melted butter. Roll the slathered corn in the cheese, then sprinkle over the chili-salt mixture. Squeeze a lime wedge onto each cob, then dig in!

Adapted from a recipe by Christy Vega Fowler of Casa Vega in Sherman Oaks.

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