Elote- Mexican Street Corn


  • 3 ears of corn (In husk)
  • 1/2 cup mayonnaise
  • 1 1⁄3 cups crumbled cotija cheese
  • 3 tbs fresh chopped cilantro
  • 4 tsp chile powder
  • 1 lime, cut into 4 wedges

Kitchen Craft Products Used: 
10" Freedom Skillet 



  1. Remove husks and silk, then wash corn & husks thoroughly
  2. Layer moist husks into the bottom of your 10" Freedom skillet.
  3. Place moist corn on top of husks
  4. Cover and cook on medium heat for 12 mins
  5. After 12 mins., transfer corn to a plate. Then remove husks from the skillet
  6. To give a grilled appearance keep the skillet hot and return corn to skillet without husks
  7. Use a paper towel to carefully press the corn to the skillet
  8. Turn the corn and repeat step 5
  9. When optimum grilled appearance is reached, turn of burner and move corn to plate

Dressing the corn:

  1. First apply a thin layer of Mayonnaise fully around each ear of corn
  2. Sprinkle Cotija Cheese fully around each ear of corn
  3. Apply chili powder to your choice of heat level
  4. Squeeze fresh lime wedges over the corn and garnish with fresh cilantro