Elote- Mexican Street Corn

Jessica Parisoe
Cook Time 15 minutes
Course Side Dish
Cuisine Mexican


  • 10” Freedom Skillet


  • 3 ears of corn In husk
  • 1/2 cup mayonnaise
  • 1 1 ⁄3 cups crumbled cotija cheese
  • 3 tbs. fresh chopped cilantro
  • 4 tsp chile powder
  • 1 lime cut into 4 wedge


  • Layer moist husks into the bottom of your 10" Freedom skillet.
  • Place moist corn on top of husks
  • Cover and cook on medium heat for 12 mins
  • After 12 minutes, transfer corn to a plate. Then remove husks from the skillet
  • To give a grilled appearance keep the skillet hot and return corn to skillet without husks
  • Use a paper towel to carefully press the corn to the skillet
  • Turn the corn and repeat step 5
  • When optimum grilled appearance is reached, turn of burner and move corn to plate

Dressing the corn

  • First apply a thin layer of Mayonnaise fully around each ear of corn
  • Sprinkle Cotija Cheese fully around each ear of corn
  • Apply chili powder to your choice of heat level
  • Squeeze fresh lime wedges over the corn and garnish with fresh cilantro
Keyword corn, elote, street