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Yucatán Elote-Style Corn on the Cob

This Little Goat went to Yucatán
  • This Little Goat went to Yucatán


6 side servings


15 minutes

active time

10 minutes


1/4 cup Kewpie mayonnaise (or regular mayo if unable to find Kewpie)

1/4 cup Mexican crema, or sour cream

1/4 cup This Little Goat went to Yucatán 

1/4 cup chopped cilantro, plus more for topping

6 ears corn on the cob, husks removed

1/2 cup crumbled cotija cheese

Lime wedges, for serving 


In a small bowl, whisk together the mayonnaise, crema (or sour cream), This Little Goat went to Yucatán sauce and chopped cilantro. Set aside.

Preheat a grill or grill-pan to medium-high heat. Place the corn directly on the grill and grill, rotating occasionally, until the corn begins char on each side, about 4-5 minutes per side.

Remove corn from the grill and brush all over with the Yucatán crema mixture. Top with crumbled cotija cheese and more fresh cilantro. Serve alongside lime wedges.

Goat Note - any extra Yucatán crema makes a delicious dip for chips or veggies!

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