Crazy Corn

crazy corn or elotes
Crazy Corn
Print Recipe
6 servings Elotes callejeros
Ingredients
  • 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.
Ingredients
  • 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.

28 comments on “Crazy Corn”

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  3. 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!

    Reply

  5. 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.

    Reply

  7. 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!

    Reply

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

    Reply

  9. 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!

    Reply

  10. 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.

    Reply