Corn with Spiced Chili Pepper Mayonnaise

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August 31, 2012

Who doesn’t love street vendor food? This particular dish is called “elote” in Mexico, and it’s a great family dish. The combination of pepper and chilies gives the corn a smoky, sweet, spicy kick, and I love anything with mayo!


  • 4 ears of corn, shucked
  • 1/4 teaspoon kosher salt
  • 2/3 cup mayonnaise
  • 2 or 3 jarred roasted bell peppers (about 2 ounces)
  • 1 tablespoon plus 1 teaspoon adobo sauce
  • 1 lime, zested
  • 1/4 cup grated Cotija cheese (or another grating cheese, such as Parmesan)
  • Pinch sweet paprika


  1. In a large 12-inch skillet over high heat, bring 1 cup of water to a boil with a pinch of salt. Add corn, cover, and reduce heat to medium-high. Steam until water is evaporated and corn is tender and bright yellow, 8 to 10 minutes.
  2. Meanwhile, in a blender, combine mayonnaise, red bell peppers, adobo sauce, and lime zest. Process until smooth.
  3. Remove corn to Lid-It® and skewer with temp-tations® corn skewers.
  4. Spread mayo mixture on corn to coat. Sprinkle with cheese and paprika and serve hot.
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