Elotes are a fantastic and decadent Mexican way to enjoy corn on the cob. As a kid in Chicago, a vendor would come down our street in the summer honking a horn to advertise, and then park outside of our local grocer. For $1 you could get an ear of corn smothered in mayo, cotija cheese, and spices (and for another dollar or two you could get a chili covered mango- mmmmm).
4 ears of corn, husked
½ c. mayonnaise*
½ c. crumbled cotija cheese*
¼ c. finely chopped cilantro
Tajin chili lime seasoning
2 limes, cut into wedges
4 chopsticks or corn holders
*For vegans or dairy-free folks: sub vegan mayo and my vegan parmesan
Cook corn, by either boiling for 10 minutes or grilling.
Crumble cotija onto a dish and stir in cilantro until evenly distributed. Alternatively you can use my recipe for vegan parmesan in place of cheese.
When corn has cooked, stick a chopstick or corn holder into the end for holding.
Using a pastry brush, brush the full cob of corn evenly with mayonnaise, as thick or thin as you like.
Holding the cob over the cheese and cilantro plate, sprinkle the mixture over the cob, rotating the cob to coat it completely with the mix. You can also roll the cob if it fits in your dish!
Squeeze 1-2 lime wedges on each cob, and top with a sprinkle of Tajin to taste.
Repeat with each cob.