Reviewed: May 11, 2012

I didn't know what to expect but it was AWESOME! I even forgot the lime but it was the best!

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Reviewer:

Laura

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Cooking Level: Expert

Home Town: Long Beach, California, USA

Living In: Laguna Hills, California, USA

Reviewed: May 6, 2012

Best corn on the cob I have ever had. And I've had a lot!!! The butter is a must, the mayo is just a wonderful creamy note, and the cotija cheese and lime send it over the top!

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Reviewer:

SNGBRD222

Cooking Level: Intermediate

Home Town: Beavercreek, Ohio, USA

Living In: Dayton, Ohio, USA

Reviewed: Mar. 29, 2012

Um, YUM! Can't get much more tasty that this! I skip the lime and use parmesan cheese. Perfect.

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Reviewer:

ChantillyLace

Reviewed: Nov. 19, 2011

We have mexican corn ALL the time but using canned corn w/ butter, tablespoon of mayo and 2 tablespoon parm cheese..with cayenne!!

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Reviewer:

Stephanie85

Cooking Level: Intermediate

Living In: East Peoria, Illinois, USA

Reviewed: Nov. 18, 2011

I lived in Chicago for years and missed the "elotes man" and his cart. So now I my own version of "Mexican Corn". But I do not do it with corn on the cob. I use a bag of fresh frozen corn, 2 Tablespoons butter, 1/4 mayo, parmasean cheese, and salt and pepper to taste. My family LOVES it.

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Reviewer:

Camille

Reviewed: Oct. 11, 2011

Very good! Who would have thought a few spices would make such a big difference!

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Reviewer:

SDEGRAW

Cooking Level: Intermediate

Reviewed: Sep. 10, 2011

Delicious!!!! My kids even liked it. The only tip I have is that you should grade the cotija cheese so it sticks to the corn easier. We will make this again for sure.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 6, 2011

Very, very good recipe for fresh corn! I had this twice at parties before deciding that I had to learn how to make it on my own :o) I did use other reviewers recommendations (the most popular ones) and used parmesan cheese just because I already had it and didn't want to buy the cotija cheese just for this recipe. So yummy! I'll use this one again many times. Thank you! Oh yeah, I did leave the corn in the husk after cleaning off the silks so I wouldn't have to worry about burning/charring it too much.

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Reviewer:

Carrieh82

Cooking Level: Intermediate

Reviewed: Aug. 26, 2011

Almost always make our corn-on-the-cob like this! My brother-in-law won't eat it any other way! Can easily substitute parmesan or romano for the cotija & I set out a shaker of chile con limon. For a relative w/ dentures I just remove the ears of corn from the stalk & mix everything to gether in a bowl. Kind of addictive actually!

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Reviewer:

BudsGurls

Cooking Level: Intermediate

Reviewed: Aug. 25, 2011

This is a good recipe-- I personally love Elotes. But if you want it to be authentic, use mayo con limon. This is what hispanics normally use. It adds a very light citrus twist to it. So this is how we make it in my home, cook the corn shucked, spread mayo con limon (mayonnaise with lime), roll in cotija cheese, and spread a little ketchup on it. That is how you normally see it.

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