Chef Becky’s Elotes Mexican Corn on the Cob with Cotija Cheese DELISH!!

This is a very tasty upgrade to corn on the cob!!! So easy, and SO delicious!

Elotes Mexican Street Corn

• 4 large ears of corn
• 10 cups water
• 1 tablespoon salt
• 1/3 cup mayonnaise
• ½ cup grated cotija cheese (an authentic Mexican cheese)
• 2 limes, cut into quarters (optional)
• 1 teaspoon Tajin Chili Lime Powder
• Special Tools:
• Silicone brush for applying the mayonnaise
• Sturdy bamboo sticks or corn cob holders

1. Bring water and salt to a boil.
2. Shuck the corn. Place corn in the boiling water. Set the timer for 10 minutes.
3. Remove the corn from the water and drain on paper towels. Pat to dry. Insert a stick into the end of each ear of corn.
4. Brush the mayonnaise over the hot corn. Try to cover it evenly.
5. Generously sprinkle the cotija cheese all over the corn.
6. Sprinkle with the Tajin chili lime seasoning and serve with lime wedges.