incredibly wealthy. Making them is simple, even for novice bakers.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- 2 (15.5 ounce) cans whole kernel corn, drained
- 4 tablespoons mayonnaise, or to taste
- 4 tablespoons grated Parmesan cheese, or to taste
- 4 teaspoons chile-lime seasoning (such as Tajin®), or more to taste
- 1 lime, or more to taste
Instructions
- Heat corn in a skillet over medium heat until steaming, about 5 minutes. Remove from heat and drain water.
- Fill several cups or mugs halfway with the corn. Add 1 tablespoon mayonnaise, 1 tablespoon Parmesan cheese, and 1 to 2 teaspoons chile-lime seasoning to each cup. Squeeze lime juice on top.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 4 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 1189 mg |
| Sugars | 7 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
One would think if you grew up near the border and got this regularly, you would at least have the decency to call it by the correct name. This isn’t elote. It’s esquites. Have some respect.
Mine was sooooo good and spicy ❤️
This is quick and easy! Next time, I will either use less mayonnaise, or substitute cream cheese.
This was soooo good! My husband said we are going to be eating a lot more corn in this house now. Didn’t change a thing except I let people add their own tajin or lime juice to their liking. My husband preferred it with no lime juice or tajin. My son preferred it with lime juice and I liked it best with tajin.
So easy to make. Went great on fish tacos. 100% will use again
Didn’t come out anywhere near the way I expected. Consistency was wrong, flavor wasn’t what I expected.
This recipe is AMAZING! This is only my second time having this dish. I ordered it a Mexican restaurant while we were traveling and thought, “I have to have that again!” I didn’t change anything except that I used the Mayo I am accustomed to and I cut the corn off the cob. Everything was accurately proportioned. Absolutely delicious ????
it’s sooo tasty .it will also be better if u add mushrooms
5.18.18 Just a drizzle of lime would have worked better for us. I did have some cotija cheese in the fridge (more authentic for elotes, I believe), so I did sub that for the parmesan. Cotija is probably a difficult one to find in many areas, and I think parmesan would be equally good. Full of flavor and quick and easy to make. Kelsie, thanks for sharing, we enjoyed it.