In Melbourne, a city full of food and obsessed by coffee, I cook, I eat, I share the good news and the bad. essjay eats

Grilled Corn: Mexican Style – Elotes Callejeros

Grilled Corn Header

My philosophy of using all the food I buy has led me to seeking out some better ways to serve my old favourites.  There is nothing better than freshly picked corn on the cob. They say that corn is best eaten a few hours after picking, so if I buy it at the market, I’d better eat it – or process it somehow (into corn cakes or just frozen corn nibs) the day I buy it. The corn has started arriving at the Farmers’ Markets – and if you’ve never grown corn yourself, you must buy some from a farmer and cook it as soon as you can.

Don’t get me wrong, plain old corn on the cob is delicious with just a crack of black pepper and a knob of butter, but I wanted something a little bit more special than that.

A few weeks ago I smoked some butter as an experiement, this was sitting in my fridge awaiting inspiration.  Inspiration came in the form of Mamasita’s Elotes Callejeros and Thomasina Miers, a well known chef  and former Masterchef UK winner, who loves all things Mexican

Grilled corn ingredients

Grilled Corn Mamasita Style (Elotes Callejeros)

  • 2  corn cobs
  • 2 tablespoons smoked butter (see my recipe or just use plain butter)
  • 2 garlic cloves – crushed / finely chopped
  • 2 tablespoons finely grated parmesan
  • 2 tablespoons mayo (I used kewpie)
  • zest and juice of one lime
  • teaspoon of sweet smoked paprika.

Preheat a cast iron grill or the BBQ. I used a grill so I took the husks off, if you use the BBQ, soak the corn for an hour and BBQ in the husk.

Crush the garlic finely and add to butter.  Melt together.

Brush the cobs with the melted butter and grill until they are cooked and a bit charred (about 12 mins turning often).

Grate cheese finely (use any hard cheese really, a hard goats cheese is traditional, but this isn’t about going out and buying a whole heap of ingredients) and mix with smoked paprika.  Mix mayonaise withe lime zest and juice and season with salt and pepper.

When the corn is cooked, brush it with butter, coat it with mayonnaise and roll it in the cheese.

Serve with extra lime.


If you decide to make this a favourite recipe I suggest you put in a stock of Chipotle smoked chilles.  These are available from Case Iberica (and possibly other places) in Melbourne, and are handier to have on hand in the pantry than smoked butter would be!

Chipotle Mayonnaise (Tommi Myers)

  • 3 egg yolks
  • 2 teaspoons dijon mustard
  • 3 teaspoons chipotles en adobo
  • salt and pepper
  • 2 garlic cloves, crushed
  • 100ml olive oil
  • 100 ml vegetable oil
  • 1 tablespoon red wine vinegar
  • ½ teaspoon castor sugar

In a blender process the egg yolks with the mustard, half of the chipotle and a good pinch of salt and pepper.  With the motor running, slowly pour in the oil to thicken and emulsify the mayo.

Add half the vinegar and the sugar and taste (it may not need the other half) and season. Add more chipotle is you’d like the mayo to be smokier, adjust seasoning to taste.

(I’ve just attempted making my own Chipotles en Adobo – if all goes well, I’ll post about it soon)


5 thoughts on “Grilled Corn: Mexican Style – Elotes Callejeros

  • […] and bastardised version of EssJayEats recipe, which also includes instructions for chipotle mayo if you feel like a […]

    Pingback from: Elotes Callejeros | My Happy Bellea

  • This recipe looks delicious, not to fussy with some interesting flavours. I’d love to try it. I have a butter and miso recipe which is great for lifting plain corn. Good, fresh corn is a such great vegetable.

    Comment from: Queenotisblue

  • The chipotle mayo is a revelation! Thanks so much for sharing. Wonder if I can grow corn on the balcony next year…

    Comment from: Injera

  • I’m such a boring corn eater. I’ve never thought to try something different. But this has caught my eye – I must try and gather the ingredients for these!

    Comment from: Celeste @ Berrytravels

  • These sound DELICIOUS. I have two cobs of corn in the kitchen and was wondering what to do with them, now I know.

    Comment from: Kat

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