Las Tortugas’ Elote (Street Corn)

Photo by Justin Fox Burks

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2-4 servings

  • 4 ears corn in the husk (the largest ears of corn you can find)
  • 4¾-inch-long wooden skewers with sharp points
  • 2 large limes, juiced
  • 1 teaspoon kosher salt
  • ½ cup mayonnaise
  • ¾ cup finely ground Cotija cheese
  • ¼ teaspoon powdered chile pequín* (a small very hot chile pepper usually found in Latin markets)
  1. Break stems off corn. Peel husks until only 2 layers remain. Reserve husks; do not discard.
  2. Place corn in a steamer over boiling water. Cover with reserved husks, forming a thick blanket. Cook until tender, approximately 25 minutes.
  3. When done, remove husks and silk and place corn horizontally on a work surface. Insert skewers into corn deep enough so corn is firm on the stick, approximately 2 inches. Corn will be very hot. Use paper towels to hold.
  4. Liberally squeeze lime juice on corn until dripping. Without shaking lime juice off, sprinkle salt on corn al gusto (to taste).
  5. Spread mayonnaise on a sheet of aluminum foil. Roll corn in mayonnaise until fully dressed. Wipe excess mayonnaise off corn on a clean section of foil, leaving a very thin layer on corn.
  6. Spread Cotija cheese on waxed paper. Roll corn in cheese until fully covered. Tap end of corn on work surface to remove excess.
  7. Sprinkle chile pequín sparingly over corn to taste. Eat like a popsicle. Garnish with lime slices if desired.
  • from Las Tortugas Deli Mexicana in Germantown, Tennessee

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