Mexican Corn on the Cob (Elote)


The herb epazote added to the boiling water lends a floral flavor to this corn. This recipe first appeared in our May 2011 issue, with the article Mexico Feeds Me.


  • Kosher salt, to taste
  • 4 ears corn, in husks
  • 8 sprigs epazote (available at
  • 14 cup unsalted butter, softened
  • 12 cup mayonnaise
  • 1 13 cups crumbled cotija cheese
  • 4 tsp. ancho chile powder
  • 1 lime, cut into 4 wedges


Step 1

Bring a large pot of salted water to a boil over high heat. Add corn and epazote, and cook (adding more water, if necessary) until corn is tender, about 1 hour. Remove from water and let the corn cool briefly.

Step 2

Peel back husks and spread 1 tbsp. butter evenly over each ear, then brush with 2 tbsp. mayonnaise and sprinkle with 1⁄3 cup cheese and 1 tsp. chile powder. Serve with lime wedges.

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