Mexican Corn on the Cob Elote

After trying Elote at Ken Oringer’s La Verdad at Fenway Park, a replication was a necessity. The sweetness and crunch of the roasted corn enveloped in creamy cotija cheese and the tang of limes is an amazing and satisfying combination.

  • 4 ears corn, shucked
  • 1/4 cup melted butter
  • 1/4 cup mayonnaise
  • 1/2 cup grated cotija cheese
  • 4 wedges lime
Broil corn until hot for 45 minutes. Roll the ears in melted butter, then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

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