Reviewed: Nov. 20, 2008

Different but really good. My family loved this side dish.

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whatever girl

Cooking Level: Intermediate

Home Town: Longview, Washington, USA

Living In: Oceanside, California, USA

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Reviewed: Sep. 24, 2008

I never knew grilling corn on the cob would be so much easier. I put them on the grill with the husks on, and grilled them until the husks were burned and falling off. Then I made the sauce that SKHOUSTO suggested, only I mized it all together. I found that I didn't like the sauce on the elote, but the sauce was perfect as a condiment on my garden burger!

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Jenny

Cooking Level: Intermediate

Home Town: Langley, Washington, USA

Living In: Everett, Washington, USA

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Reviewed: Sep. 20, 2008

I helped my sister make these. They are so easy to make and it taste so good. It is fun to try something different with corn. Very good!

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Lu Lu

Cooking Level: Beginning

Home Town: San Diego, California, USA

Living In: Nashville, Tennessee, USA

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Reviewed: Sep. 17, 2008

For the life of me I can not find Cojjito cheese, so I used my favorite fresh grated Parmigiano Reggiano cheese and it was phenomenal on the grill!!! I am going to keep hunting...

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Sep. 16, 2008

this is the best corn on the cob, my family loved it!!

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mel

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Sep. 5, 2008

Once you try corn on the cob this way, you will never want corn any other way. Delish! Recently, I didn't have the mexican white cheese and substituted shredded mozzerella. The flavor is pretty close as mozz is also a mild tasting cheese. Parm is too strong and overpowering, not even comparable to the sweet and creamy taste of this recipe... I'm drooling on my keyboard.

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DekalbEpicurean

Cooking Level: Expert

Home Town: Naperville, Illinois, USA

Living In: Dekalb, Illinois, USA

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Reviewed: Aug. 24, 2008

Excellent!

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H. Myers

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Reviewed: Aug. 18, 2008

My family loves this recipe. We make it with fresh corn on the cob when its in season and then we make it in the winter with frozen corn. We just throw the corn in a pan with some butter and cook until it starts to brown and then mix in the mayo and cheese.

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brennasma

Cooking Level: Expert

Living In: Flint, Michigan, USA

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Reviewed: Aug. 17, 2008

This was SO GOOD! Thanks!

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Eating Indy

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

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Reviewed: Aug. 15, 2008

Perfect Recipe, but I had to spice it up "Latino Style" with some cayenne pepper sprinkled atop the grated cheese. Note: Parmesan cheese does work well as a substitute, and boiled corn (boiled in buttery, salted water) makes this recipe a hit too !!!

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Lady V

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Reviewed: Aug. 13, 2008

AWESOME. I had to use parmesan this time (last minute meal!), but next time I'm going to look for the right cheese -- BUT it was fabulous with permesan!!

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PHEOBS

Cooking Level: Expert

Living In: Fountain Hills, Arizona, USA

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Reviewed: Aug. 12, 2008

Definite 5 stars. I am loving grilled corn on the cob and this is so easy and tasty. Couldn't find the cotija cheese in my store so i used parmesan cheese.

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jilldo

Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

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Reviewed: Jul. 21, 2008

I love corn on the cob fixed this way. It's important to use Cotija cheese...we tried Parmesan once and it was just not the same. I do use a shortcut, though. I buy "Mayonesa" brand mayonnaise...it already has the lime in it!

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Keri

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2008

This recipe is only the starting point: I strongly suggest that you follow the recipe that SKHOUSTO shared in her review...it is definitely 5 star! It bears repeating: 3 tablespoons fat-free mayonnaise 2 teaspoons fresh lime juice 2 tablespoons finely grated Parmesan cheese 1/2 teaspoon chili powder 1/4 teaspoon ground red pepper 1/4 teaspoon ground cumin 1/8 teaspoon salt 4 ears shucked corn Cooking spray Prepare grill. Combine mayonnaise and juice in a small bowl. Combine cheese and next 4 ingredients (through salt) in another small bowl. Place corn on a grill rack coated with cooking spray. Grill corn 12 minutes or until tender, turning frequently. Remove corn from grill; brush with mayonnaise mixture, and sprinkle with cheese mixture. Serve immediately.

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BIZZYSMOM

Cooking Level: Expert

Home Town: Carmichaels, Pennsylvania, USA

Living In: Suwanee, Georgia, USA

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Reviewed: Jul. 13, 2008

We really loved this recipe. I used parmesan cheese and we had it with, Quick and Easy Grilled Potatoes and Honey Ginger Grilled Salmon...what a great meal.

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SQUEAKER04

Cooking Level: Expert

Home Town: Vancouver, Washington, USA

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Reviewed: Jul. 5, 2008

You can't go wrong with this recipe! After grilling to a light/medium char: I omitted the butter, brushed on some low fat mayo, rolled it in grated pecorino romano cheese (nice and tangy), dashed some chili powder on it and finished it with a squeeze of lime. SO GOOD! This will definitely be on my 'Last Supper' menu...LOL

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kvaldez

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Levittown, Pennsylvania, USA

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Reviewed: Jul. 4, 2008

Great! Very genuine. I live on the Mexico/U.S.A. border and there are several "elote" vendors here. The most delicious ones are grilled of course! Chili powder, however, is a must and is very common here. Cumin powder added to the mayo makes it even closer to the south. Thanks for spreading the recipe. :)

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frosm (Jazz)

Cooking Level: Beginning

Living In: Eagle Pass, Texas, USA

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Reviewed: Jul. 4, 2008

This was awesome! I made it tonight for two hungry men and myself, and we all devoured it! I used ground Parmesan cheese and couldn't find the chili powder, but the dried red pepper flakes made it quite spicy enough!

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Elli

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 4, 2008

Yum! Does sound quite different but everyone loved them. The lime part was about 50/50, some said it put it over the top, some said it ruined the corn, so serve the lime on the side.

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bubbasracecar

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 2, 2008

My brother has been eating corn like this for years since his neighbor who is Mexican introduced it to him. Since he's raved about it for years, i decided it was finally time for my family to give it a whirl. So, the result is that this is most likely the ONLY way we'll eat corn on the cob ever again! My 9 yr old son who despises mayo, ate his corn so fast, it was all over his face! When I told him there was mayo on it, he said he'll only eat it on corn. So delish, i can't even explain. Going to have to make sure all summer that I have Cojito cheese on hand! Can't wait to try it with our corn from the garden!! :-)

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