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Esquite Corn

Elote Corn in a Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 Minutes
  • Yield: 4 Servings 1x
  • Category: Side Dish
  • Method: Grill
  • Cuisine: Mexican


Elote Corn in a bowl tastes better than on the cob. Well, it certainly isn’t as messy to eat. And it can be made ahead.



4 ears of corn roasted (I shuck the corn and roast it dry on the grill over medium heat turning it as it browns.)


2 T mayonnaise

1/3 c dry parmesan cheese (Yes, the kind in a container)

½ c finely chopped scallions

2 cloves of garlic, pressed

2T lime juice

½ t smoked paprika

1 t ancho chili powder

Sprinkle of red chili flakes


Roast the corn and slice it off the cob.

While corn is roasting combine topping ingredients in a bowl.

Add corn and give an extra squeeze of lime juice before serving. Ole!