Crazy Corn

Crazy Corn

Elotes callejeros
6 servings
Pati Jinich
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, cotija cheese, elotes, lime, mayo, pati's mexican table, piquí­n chiles, queso fresco
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Crazy Corn recipe from Pati's Mexican Table Season 2, Episode 5 “Mexican-Style Kids’ Party”


  • 6 fresh ears of corn, husked and rinsed
  • unsalted butter, to taste
  • mayonnaise, to taste
  • 1 cup crumbled queso cotija or queso fresco, or to taste
  • 1 lime, or to taste
  • kosher or sea salt, to taste
  • Dried ground chile like piquí­n or a mix

To Prepare

  • To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
  • Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.

30 comments on “Crazy Corn

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  1. If you’re in México you can order elote, or esquina (aka elote en vaso, or elote in a cup) from a street vendor. Note that sweet corn is not used, so you’ll get a totally different texture and flavor. Typical toppings are mayo, butter, cheese, Méxican crema, chili powder, and lime. Very popular and it’s an item that’s pretty consistent no matter where you are. ¡Provecho!

  2. I love this corn. It is so delicious. My husband liked it too. The combination of all the ingredients is perfetto! Thank you
    I can’t wait to serve it to other people. And its so easy, and really you could call it a meal. Try it, you’ll love it!

  3. I have to admit I have never had ‘Crazy Corn’. Originally from, New England, our go to food is seafood: crunchy fish sandwiches with tartar sauce, clam cakes and fried clams (Yummy and awesome).
    Like you, one has to find the time to wind down and reflect. Therefore I will be making that corn. In addition, I have no excuse not to…living in Cali. Enjoy your summer.

  4. I love these! They have become a family favorite – with all the fresh corn available in the market. I turn the mayo, cotija, and spices into a sauce. I add some heat with a hot sauce (I like Louisiana) and some chopped cilantro for color. I slather it all over the corn and go. Messy, but delish! So glad you have a new season coming up, Pati. Hola!

  5. Paty, tienes una pagina en español???, tus comidas son muy ricas, pero necesito entender bien tus recetas, muchísimas gracias 😊 Dios te bendiga 😊

  6. Yum! Pati everything you make looks so delicious! Plus when I make your recipes they always turn out sooo good! Thank you Pati you’re the BEST!

  7. In Laredo Mexico we eat the corn with mayo,Limon, parmesan,or crema instead of mayo and tarin that is for fruits. It is spicy and sweet.