Elotes (Mexican Corn)

This Elotes recipe from Chef Lamar Moore is perfect for Cinco de Mayo or Summer!


  • 6 ounces unsalted butter, room temperature
  • 1⁄4 cup mayonnaise
  • 1⁄4 cup Mexican crema
  • 1 cup queso fresco
  • 1 tablespoon ancho chili powder
  • 1 tablespoon chopped garlic
  • 2 bunches cilantro, chopped
  • 4 ears shucked corn
  • salt & pepper to taste
  • extra virgin olive oil
  • 1 lime, cut into wedges


  • In Vitamix or blender, combine soft butter, mayonnaise, cream, garlic, 1/3 of the queso fresco and ancho chili powder. Set aside.
  • Brush corn with olive oil and season with salt and pepper to taste.
  • When grill is hot, place corn directly over hot side of grill and cook, rotating occasionally, until cooked through and charred in spots on all sides (about 8 minutes).
  • Cut corn off the cob and toss in a bowl with mayo and cheese mixture.
  • Garnish with cilantro and serve.
  • Optional: Add cooked or grilled shrimp.