I am a gal with serious wanderlust, but at this point in the summer after having packed and unpacked my bags well over a dozen times, I’m done.  I’m quite happy to be home for a while.

At least until next weekend, when I’m off again.

You’d think I’d be a packing whiz at this point in my life, but actually, I’m quite hopeless.  I’m forever forgetting just one thing.  And it’s usually an important thing… like a hairbrush, or PJs, or once, rather unfortunately, my entire make-up bag (thankfully in that case I was at the beach with family, and they weren’t too horrified by my make-up-free face.)  It really is time to create some sort of a personal packing checklist.

Yes, I’m quite content back in my kitchen.   I’ve been nesting… reading through stacks of cookbooks I’ve picked up along the way, and lining up friends to come over and feast with us.

Last weekend, I set out for the bustling Falls Church Farmer’s Market, happily wandered the stalls, and hauled home bags full of gorgeous produce. Peaches and plums, an orange watermelon, baby eggplants, tiny raspberries, heirloom tomatoes, and of course lots of corn.  There was no question as to what was was going to happen to that corn.

My brother John came for a visit earlier this summer, and introduced House Morell to Elote Style Grilled Corn – a version beloved by John, Mexican street vendors, and now us.  This is one of those super-simple recipe that wows, and you wonder: “Wait, why did I ever think just rolling my corn in butter was a good idea?”

Ok.  It’s still a good idea, but this is better.

There are a few ways to approach this recipe… some people use cayenne, or chili powder… some squeeze lime juice as a garnish… but this is my current fave: Mix a bit of mayonnaise with lime juice and earthy Spanish paprika, and brush it on freshly grilled corn.  Next sprinkle it with cotija cheese – or better yet, roll it in the cheese.  Up to you.  The smoky sweetness of the grilled corn blends beautifully with the smoky paprika, tangy lime and salty cotija.

Try it at least once this summer… you may never go back to buttered corn.


4.5 from 2 reviews
Grilled Corn Elote Style
Serves: 6
  • 6 ears of corn
  • ¼ cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon Spanish Paprkia
  • about a cup of finely crumbled cotija cheese (a bit more or less, to taste.)*
  • * cotija cheese is similar to queso fresco, so you can certainly substitute that.
  1. Combine the mayonnaise with lime juice and paprika in a small bowl. Set aside.
  2. Heat your grill to high. Brush grill grate with oil. Grill corn, turning occasionally with tongs, until cooked through and lightly charred, about 10 minutes.
  3. Remove from grill and immediately brush each ear with the mayonnaise mixture.
  4. Sprinkle each with a generous tablespoon of cheese, or roll the entire ear in cheese.
  5. Serve warm.




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24 Responses to "Grilled Corn Elote Style"
  1. Fiona says:

    Ok, I’m off to the Rose Park Farmers Market tomorrow to get myself some corn. Can’t wait to try this one!

  2. ohmyYUM! Loving this corn – looks so delectable.

  3. This corn looks delicious. One of the best parts of summer! I miss fresh corn in the winter as much as I miss warmth.

  4. We had a similar corn recipe this summer and it was delicious! Thanks for sharing…I will be saving this one!

  5. CakePants says:

    I have not grilled nearly enough corn this summer…not even close! This looks like a wonderful way to remedy that! I definitely get the sense that I won’t want to return to plain buttered corn…

  6. Oh wow, we never think to pick up sweet corn but I think this could definitely turn me!! Sounds and looks so tasty, such a great combination of ingredients. Thank you for sharing with us at Fiesta Friday this week 🙂

  7. Angie says:

    I haven’t had enough corn this summer. Time to go get some. Except I can’t ever find the classic yellow corn over here anymore. They’re all white! They don’t look half as appetizing as yours!

  8. Natalie says:

    I tried corn made this way for the first time last week and it was delicious. This looks wonderful. Happy Fiesta Friday!!

  9. Lauren says:

    This corn looks superb! Can’t wait to try and recreate it!

  10. We love grilled corn in our house too, but for some reason never have it like this – will have to try before the summer is out!

  11. Jhuls says:

    I am anything-corn kind of girl. This is so perfect for my tummy. 😀 You made them with fab ingredients – so tasty. Thanks for sharing at FF this week. I hope you’re having a lovely time. 🙂 xx

  12. I’ve used lime on my corn, but never quite like this. I love how you simply elevated one part of the dish that everyone takes for granted. It looks beautiful as well. Yum! Hope you have a wonderful Sunday!

  13. Julianna says:

    This is a wonderful recipe! So simple and flavourful! Summer will not be complete if I don’t try this at least once! 🙂

  14. Mmm this looks amazing! My husband would LOVE it. We ate something similar at Brine (at Mosiac District). Have you been? I can’t wait to try it!

  15. Larry says:

    I love some elota but often find that off the cob is much easier to eat so after grilling, I cut the corn off and then make allow each diner to add the level of cheese, etc that they like. Either way, a real treat.

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