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I’ve been to Mexico several times, granted most times in the walled comfort of an all inclusive. With every visit, we made a point to visit the sights and eat the local food as well, after all you don’t really know a country until you’ve tasted it’s local cusine. Sadly I never really tried this street style corn till I tried it at a Mexican restaurant El Local Loco here in downtown Toronto. Corn is cooked then roasted, smothered in Mayo and topped with spices and cheese – what’s not to love?

A little recipe research and development and a new fave was born. When served this at the restaurant, they only topped one side with a dollop of stuff and presented the stalk with the husk but it had been cut off which I thought was weird. I prefer to get the topping all over the corn, so every bite has maximum flavour. I also pulled the husk back and tied it so you can use it as a handle to eat your corn.

You’re going to LOVE making this!

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Mexican Street Corn – Elotes


  • 6 ears of Corn
  • 1 tbsp Mayo with a squeeze of Lime
  • ½ cup shredded Cheese
  • ¼ tsp each Ancho & Chipotle powder, Salt & Pepper
  • Coriander


  1. Boil the corn and then roast it
  2. Brush on the Mayo
  3. Add the Cheese
  4. Add the seasoning
  5. Garnish with Coriander