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How to Make Cheesy-Spicy Elote: A Mexican-Inspired Dish

My passion for cooking leads me to travel to different places, eat authentic local dishes, and inspire everybody to enjoy their lives!

You can make a cheesy-spicy elote (a Mexican-inspired dish) at home with this easy recipe.

You can make a cheesy-spicy elote (a Mexican-inspired dish) at home with this easy recipe.

Elote, or corn on the cob, is a famous snack in Mexico. It can either be boiled or grilled. The most common seasonings for this snack are melted butter, salt, and ground black pepper. Different variations are available nowadays. I created my own version of homemade cheesy-spicy elote that I can enjoy when it's time for a snack.

The ingredients for the elote.

The ingredients for the elote.

Ingredients

  • 1 corn on the cob
  • 1 piece calamansi (to squeeze on the corn)
  • 1/4 cup mozzarella, shredded
  • 1 tablespoon butter
  • 1/4 teaspoon paprika
  • 1/4 teaspoon parsley, dried
  • 1/8 teaspoon chili powder
The utensils used to prepare the dish.

The utensils used to prepare the dish.

Utensils

For Preparing the Ingredients:

  • 2 small plates
  • 1 small bowl

For Cooking the Elote:

  • Baking sheet
  • Silicone mat

Instructions

  1. Boil corn on the cob in a salted water. Cook until tender.
  2. Spread butter evenly while the corn still hot.
  3. Pre-heat the oven at 250°C.
  4. Dust the corn with paprika, chili powder, and parsley.
  5. Spread shredded cheese on a plate and roll the corn on the cob in it.
  6. Bake the corn on the cob for 10 minutes or until the cheese is melted.
  7. Squeeze calamansi juice all over the corn before serving.
The completed cheese-spicy elote. You can top it with more cheese and butter.

The completed cheese-spicy elote. You can top it with more cheese and butter.

Tips and Techniques

  1. Adjust the chili powder if preferred.
  2. Replace the calamansi with lemon or lime.
  3. Use any kind of cheese.
  4. Add any other herbs or seasonings to come up with more flavors.

More Tasty Corn Recipes

  • How to Make Cheesy Corn and Sausage Dip
    Serve a delicious cheesy corn and sausage dip with your favorite biscuit, cracker, or bread. This dish is best served as an appetizer or a snack.
  • How to Make Sauteed Corn Kernels
    Learn how to make sautéed corn kernels in the comfort of your home. You may serve it as a side dish or a snack that everybody will surely love.

© 2018 Travel Chef

Comments

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 17, 2018:

hI, Dred cuan, thanks for the feedback.

Travel Chef (author) from Manila on August 17, 2018:

Hello Miebakagh,

I believe that all foods when not consumed moderately can put someone's health into trouble.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 17, 2018:

Hi, Dredcuan, no. A little butter and cheese are good. Too much is unhealthy. Even too much of the sweet corn as all good things are bad. Eating sweet corn alone for a long time is also unhealthy. More than two should go along with every diet to ensure balance.

Travel Chef (author) from Manila on August 17, 2018:

Hello Miebakagh,

Butter and cheese is delicious! But yeah! I can't consider it healthy snack.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 16, 2018:

Hi, Dred Cuan, I will try this your variation. It may look like the butter and cheese is an fat and protein. Thanks.

Travel Chef (author) from Manila on August 16, 2018:

Hi Eric,

Yes! The simples I do at home is to remove the kernels from the cob and throw some butter and powdered cheese. Easy and delicious!

Eric Dierker from Spring Valley, CA. U.S.A. on August 16, 2018:

This looks fun. And it seems like it could have a lot of variations. We will incorporate tonight.

Travel Chef (author) from Manila on August 16, 2018:

Hi Miebakagh,

Sounds interesting! I might try it, but with canned sweet corn. It taste the same still. Thank you again for the information!

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 16, 2018:

Hello Dred Caun, within my Ijaw tribes, the name of the recipe varied. But a common name is "Pulo Piagba." Some persons cherished the snack with fresh palmwine. I used bitter lemon instead. Thank you again.

Travel Chef (author) from Manila on August 16, 2018:

Hello Miebakagh,

It sounds interesting! I would love to try it. I've been in Seychelles but I am not sure if they have that one too. How do you call that corn recipe?

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 15, 2018:

Hi, Dred Cuan, any dried fish can do. Mullet, and Tilapia. But I prefer Mullets and sardines because of its omega -3 and -6 fatty acids.

If you try my version, the corn should be removed from the cob, and put in a bowl plate.Add some palm oil, salt, and ground pepper. Besides, fresh green chilli pepper can be bitten and chew along with the corn in oil. It help prevent colds and nasal blockage. This is guinea African. Thank you.

Travel Chef (author) from Manila on August 15, 2018:

Hello Miebakagh,

It's nice to know your version. I would love to try it. I am not sure though if I saw dried sardines already. Is it like an ordinary dried fish found in Asian stores? Is it salty?

Travel Chef (author) from Manila on August 15, 2018:

Hi Liz,

Thank you! I personally love the taste of it.

Travel Chef (author) from Manila on August 15, 2018:

Hi Mary,

Since I was a kid, I used to eat my sweet corn as it is. Then as I grew up, I tried adding different flavorings and seasoning. What I loved the most are butter and powdered cheese. Now, I came up with this recipe because I was inspired during one of my travels. It was absolutely enjoyable.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 15, 2018:

Hello Dred cuan. I like sweet corn on the cob very much. I can take it for breakfast, as a snack and lunch meal. Sweet corn is now in season. Although I prefer eating my corn with pears, eating it alone is much enjoyable to me because of its taste.

However, I notice that the mix of flavor is somehow like my peoples tradition. But palmoil, instead of butter or cheese, green chil pepper, salt, and dried sadines, is used to eat the corn after cooking. It is not barked. Your recipe as Mary Norton commented rocks!

Liz Westwood from UK on August 15, 2018:

The word elote was new to me. This is another useful recipe.

Mary Norton from Ontario, Canada on August 15, 2018:

We had corn last night and at this time of year, one needs only a bit of butter. I eat mine without it as the corn is really sweet. However, I will try your recipe as I am sure the mix of flavours you have included seems just the perfect combination.

Travel Chef (author) from Manila on August 15, 2018:

Thank you! I love eating sweet corn. This recipe brought my favorite snack to a different level.

Pamela Oglesby from Sunny Florida on August 15, 2018:

This is another recipe that sounds good.