Reviewed: Oct. 11, 2009

I too was a little leary of using mayo but this turned out great. I made this with corn off the cob and used Mrs. Dash's extra spicy seasoning and shredded parmesan cheese. The whole family loved it.

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Taby

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Reviewed: Oct. 10, 2009

O MAN! This is just like you get at mexican food stands, and sooo good. Sprinkle w/ cayenne for an added kick, but doesn't need it. For lower fat, use Mayo made w/ canola oil.

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Erin B.

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2009

really good and exciting way to eat corn.

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Christine

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: New York, New York, USA

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Reviewed: Sep. 11, 2009

I used a reviewers suggestions by adding in the cumin and chile powder. This was the best corn I have ever eaten.

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Jenn

Cooking Level: Expert

Home Town: Newnan, Georgia, USA

Living In: Dallas, Texas, USA

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Reviewed: Aug. 16, 2009

So yummy! I expected to find this recipe using parm' instead of cotija(would've used cotija either way). Cotija's definitely better if you can find it in your local market.

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Rude Nun

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Aug. 8, 2009

Excellent dish even though I made some changes. I left out the mayo and sprinkled some chili powder on the corn for more flavor per other reviews. Also used grated parmesan cheese instead of the cotija.

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NewToThis

Cooking Level: Beginning

Home Town: Charlotte, North Carolina, USA

Living In: New York, New York, USA

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Reviewed: Jun. 17, 2009

I made this last night but I made a couple little changes and it was PERFECT! First, I shucked the corn then buttered it and wrapped in tin foil. Grilled for about 30 minutes, turning every 5 or so. Then, opened the foil and used a spatula to lightly coat with mayo, liberally sprinked with Cotija and then with Mexican Hot Chili Powder. Served right on the same tin foil with a slice of Lime, it was PERFECT! Amazing...

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SKSNUMBER1

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Reviewed: Jun. 16, 2009

Loved this. I want more now for breakfast!! I mixed up the butter mayo and spices all in one bowl, sprad it on the hot corn and topped with the cotija cheese. Just the best. I didn't have acess to a grill so I cooked the corn on the stovetop for a few minutes.. bet it is even better grilled

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LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jun. 6, 2009

Love this! I do what another reviewer suggested and mix the mayo with lime and in a seperate bowl mix the cheese with chili powder, cumin and red pepper. then coat the corn after the mayo stuff has been rubbed on. I've also used the crumbly queso fresco cheese once when I could not find cojita cheese, which was even better I thought. Because it's a little messy, I cut the kernals off the cob and into a bowl and eat it that way. YUM!

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jun. 6, 2009

Thank you for the recipe. We thought it was good and definitely fun to try.

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saucymama

Cooking Level: Intermediate

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Reviewed: May 19, 2009

I've had this before about 10 years ago. I never knew what it was called and having moved from the state where I got it, have never seen it since! I'm currently 5 months pregnant and have been craving THIS and lucky for me I found it! It was JUST like how I remembered. IMO, I would leave out the parm cheese. I also add a dash of chili powder on the top just for an extra splash of color and a big pop in taste! YUM!!

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Justa' Mom

Cooking Level: Expert

Home Town: Algonac, Michigan, USA

Living In: Erie, Michigan, USA

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Reviewed: May 19, 2009

My friend Lydia has made this for us before.... Try adding "Hot Salt" sounds weird but it is fantastic!

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Matt

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Reviewed: May 18, 2009

Mmmmmm! This was sooo good! I'm not a fan of eating corn right off the cob, so I boiled the ears first, put them on the grill to get some char marks, and then cut the corn off the cob. I mixed the butter, mayo and some chili powder in a bowl, and then mixed the corn it. I then mixed in some parmesan. I know some people said parmesan wasn't good in it, but I used a high quality grated one and thought it was very good. I was testing out the recipe on my husband for possible use at a bbq this weekend, and this was definitely a winner!

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MICYAM

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Reviewed: May 4, 2009

My corn was just ok. This is most likely due to the fact I did not have access to a grill and had to put them into the oven. I will only try this recipe again if I can use a grill.

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MADCOOKS

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Reviewed: Apr. 17, 2009

Yummy! Just like I got in a Cuban restaurant in NYC.

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YN096

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Reviewed: Feb. 23, 2009

Wonderful! Used Mexican blend cheese because couldnt' find cojita, and I despise parmesan cheese. Other than than, followed recipe exactly.

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SHERRYB76

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Reviewed: Feb. 7, 2009

I cooked a meal with several courses and this recipe was everyones' favorite. I used some of the variations suggested and it came out amazing.

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kerry Wood

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Reviewed: Jan. 21, 2009

EXCELLENT!!!These were sooooo good. The entire family loved it. I did make changes. I did not use the grill. I baked in a covered dish for 25 minute on 350. mixed the mayo and butter together and spread on corn right after it came out of the oven. then sprinkled parmesean cheese (could not find cotija. I will definately make this again.

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ESOTO

Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

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Reviewed: Jan. 6, 2009

i loved this as well as my family all did too. i did alter though and cut them into chunks put all ingredients except cotija cheese into ziplock bag mixed up poured onto cookie sheet then topped with cotija cheese and baked in the oven at 350 till cojita cheese was slightly golden edges. my 17 month old grandson couldnt get enough he ate the rest for lunch the next day.

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stacie

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Reviewed: Dec. 30, 2008

This was extremely well received by my entire family at a non conventional Christmas eve feast. I did make some slight changes though, by using 3 normal sized cans of white shoepeg corn, drained, and poured into a pyrex 8x10 baking dish. I used 1/2 cup of butter by cutting it up into pats and placing them on top of the corn and broiling it in the oven until some of the kernels became brown. I then added about 1/2 cup "light" mayonnaise then squeezed in some lime juice and sprinkled on parmesan cheese.

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danedame

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Mexican Corn on the Cob (Elote)

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