This easy version of Mexican street corn called elotes locos gets its name from the spicy corn chip crumb coating.
- 4 ears of corn
- 1 cup spicy corn chips, such as fuego-flavored
- 2 tablespoons grated or crumbled cotija cheese
- 2 tablespoons salted butter, divided
- 4 tablespoons McCormick® Mayonesa with Lime Juice, divided
You’ll also need:
- 4 popsicle sticks
- Bring a large pot of water to a boil over high heat. While you’re waiting for it to boil, clean your ears of corn so they’re free of corn silk.
- Once the water has come to a boil, add your 4 ears of corn and boil for 6-7 minutes. Do NOT salt the water – this will make the corn kernels tough rather than plump and juicy.
- While the corn is boiling, crush corn chips in a bag or in a food processor until they’re in a medium-fine crumb. Transfer to a dish and mix with 2 tablespoons grated or crumbled cotija cheese until well incorporated.
- Once the corn is done, remove it from the water and transfer to a cutting board. Using a sharp knife, make an X-shaped cut on one end of each ear and insert a popsicle stick for the handle.
- After all your popsicle sticks are inserted, transfer 2 ears of corn to a square of aluminum foil and add 1 tablespoon of butter in the middle of the 2 ears. Rotate the cobs against each other by the popsicle stick handles until they’re fully coated in butter. Repeat with the remaining 2 ears of corn.
- Add 2 tablespoons of Mayonesa between 2 ears of corn and rotate the cobs against each other to evenly distribute. Repeat with the remaining Mayonesa and corn.
- In the dish with the corn chip mixture, roll each corn cob by the handle to fully coat each one.
- Serve immediately while still warm.
These do not reheat well, as storing them in the refrigerator will make the chip crumb coating soggy. It’s best to eat these immediately after preparing.
- Serving Size: 1 ear of corn
Keywords: corn, elotes, elotes locos, McCormick® Mayonesa with Lime Juice