Chino’s Corn (Elote)


Summer means sweet corn! Years ago when my family did mission work in Mexico, Elote was a special treat. Sold on street corners in Mexico and in some parts of the U.S., here’s a traditional version of Elote and an easy casserole version our family calls “Chino’s Corn” named after our Mexican street vendor friend.




Chino’s Corn (Elote)

  • Corn on the cob
  • Mayonnaise (Miracle Whip is best!)
  • Queso Fresco (crumbled)
  • Chili Powder
  • Heavy duty wooden skewers


Cook corn in boiling water for 8 minutes. Remove and skewer. With a spatula, coat the corn with mayonnaise, sprinkle with crumbled cheese and dust with chili powder to taste. Amazing!


Microwave Casserole Version:

  • 1 bag frozen corn
  • ½ cup mayonnaise
  • 1 cup grated cheese (Co-Jack or Mexican blend)
  • Chili Powder


Cook corn according to directions. Drain. Stir in mayonnaise and grated cheese and heat an additional minute to melt cheese. Season to tase with chili powder and serve!



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