Reviewed: Aug. 3, 2010

It was good, but if you're serving a crowd that has never tried it before, it could be a major miss. My crowd didn't take to it like I had thought. However, when I got my picky guests to try it, they opened up and really liked it.

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adezub25

Reviewed: Jul. 31, 2010

Sprinkle smoked paprika at the last!

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Reviewer:

Papo

Cooking Level: Expert

Home Town: Spring Branch, Texas, USA

Reviewed: Jul. 30, 2010

My new favorite way to eat corn. My boyfriend and I have this at least twice a week. I get the Cojita cheese at either Raley's/BelAir or Winco in the Sacramento area.

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Sarah

Reviewed: Jul. 21, 2010

This is very similar to the elote i make, except i boil the corn. then spread the mayo, sprinkle queso fresco evenly, and drizzle a small amount of butter on top. For those in my family that love chili, i add some pico de gallo to theirs. That said, this recipe is great, the grilled corn really brings out the flavor and i will be making elote both ways from now on.

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Judy M.

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jul. 15, 2010

AMAZING!! Anytime we grill corn I always make this for me. I grew up eating these especially when we went to Mexico. Oh, this brings back memories. :)

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yadikeith

Cooking Level: Intermediate

Reviewed: Jul. 15, 2010

Wonderful! I followed the top recommendations and did the following as the base recipe looked a little plain: Mixed 3 tbsp of mayo and 2 tsp of lemon juice in one bowl. Mixed in another bowl: 2 tbsp grated parmesan cheese, 1/2 tsp chili powder, 1/4 tsp ground red pepper, 1/4 tsp ground cumin and 1/8 tsp salt After grilling the 4 corns (shucked) until tender 10-15 minutes, I glazed the corn with the mayonnaise mixture, then sprinked the spices onto them. Note: I used some high quality chile powder for this and kind of eyeballed the measurements. So good! The most unique corn on the cob I've had. Thanks for the recipe!

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Sarah

Cooking Level: Expert

Reviewed: Jul. 12, 2010

I sprinkled on some chili powder and it was perfect. So easy and so good.

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justchrys

Cooking Level: Intermediate

Home Town: Cypress, California, USA

Reviewed: Jul. 2, 2010

I thought this was good and the cotijo was salty, so no need to add salt. I think I will try to make it more melty next time. I had it where it was more liquefied...and really liked that.

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Reviewer:

KATA1

Reviewed: Jun. 16, 2010

Made this tonight for the first time... the family loved it! picky eaters (girls, ages 9 and 13) ate 2 each! Used skwebsters suggestions and it was awesome! Plan to make it this Saturday for 100 people at a Surprise Party for a friend, should go well with the Carnitas, and other Mexican fare! Thanks for a great recipe!

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Reviewer:

Marty01

Cooking Level: Expert

Home Town: Mongo, Indiana, USA

Reviewed: May 30, 2010

This corn is AMAZING! I added a sprinkle of chili powder on mine and it was soo good! Oh, and instead of sprinkling the cheese on, after you put the butter/mayo on roll it in the cheese. even better!

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