Mexican Corn

Mexican Corn | ChopChop


Elote is the Spanish word for this spicy, lime-laced Mexican street-food favorite. It is often served with a coating of cheese, but in this version, we're letting more of the corn's sweetness shine through. 

Hands-on time: 15 minutes
Total time: 20 minutes
Makes: 4 Servings

Kitchen Gear: 

Large pot
Measuring spoons
Measuring cup
Grater or zester
Citrus juicer
Small bowl
Pastry or basting brush (if you have one)


ears corn, shucked
1 tablespoon
olive oil
1 tablespoon
mayonnaise (if you like)
lime, scrubbed (including its juice and grated zest)
1 teaspoon
chili powder
1⁄4 teaspoon


  1. Fill the pot halfway with water and put it on the stove (It will be heavy. Ask your adult to help you, or use your muscles!). Turn the heat to high and bring the water to a boil (You'll know the water is boiling when you see bubbles breaking all over its surface).
  2. Meanwhile, put the olive oil, mayonnaise (if you like), lime juice and zest, chili powder, and salt in the small bowl and whisk them together.
  3. Carefully add the corn to the boiling water (ask your adult to help you). Now look at your watch or set a timer for 3 minutes.
  4. Turn the heat off and use a pair of tongs to move the corn from the pot to a plate.
  5. Brush or spoon some of the lime mixture over each ear of corn, rolling the ear to coat it. Serve right away.


Did you know? Chili powder can refer either to straight-up ground dried chile peppers or to the seasoning blend sold for making chili. That blend is actually a mix of ground dried chile peppers, cumin, oregano, onion and garlic powders, and salt. Either "chili powder" is fine here! 


"Shucked" means with all the papery husks and silk removed.