Elotes Loco

4 serving(s)


4 ears corn, husked

½ cup Lime Mayo (Recipe Follows)

½ cup Queso Fresco

Lime zest

Chile pequin powder



Lime Mayo

1 cup mayonnaise

2 tablespoons fresh squeezed lime juice

2 tablespoons water

Salt to taste


In a bowl whisk together all ingredients.  Chill when ready to use.



In a large stock pot boil 6 quarts of water.  Add corn and simmer for 15 minutes.  Remove corn from water and pat dry with a paper towel.  When you are ready to serve, place on the grill and cook for 5 minutes flipping once halfway through cooking.  Remove from grill and slather with Lime Mayo.  Top with queso fresco, lime zest and chile pequin powder.

Michael Klein