Everett's Fusions Elote

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Elote Mexican Corn

dietary profile: Vegan, Vegetarian, Gluten Free

One of our summer favorites when ripe corn shows up at farmer’s markets. Perfect for BBQs or as a snack. Our version makes it easy yet keeps the hot smokey zest of chipotle and lime that makes Elote so delicious. Don’t have a BBQ grill? No problem. We also have a boiled corn version along with our indoor grill favorite, corn on the Staub, named for our Staub grill pan!


Makes 4 servings

4 Ears of corn, shucked and rinsed
1/2 cup Parmesan cheese (substitute vegan parmesan for non-dairy or cotija cheese for a more authentic taste)
1/4 cup Mayonnaise (substitute vegan mayo for on-dairy or crema for a more authentic taste)
1 Tbsp Everett’s Chipotle Lime Fusion


  1. Heat up the BBQ grill or indoor grill pan. If you don’t have these items, bring a large pot of water with generous amounts of salt to a boil. About 1/8 cup of salt per gallon of water. The salt water bath does not make the corn salty, it just enhances the corn’s flavor.
  2. If grilling, cook the corn on the BBQ grill or grill pan, turning every 2 minutes to evenly distribute the grill marks for a total of 14-20 minutes, depending on the heat. If boiling, drop the ears in the boiling water for 5 minutes.
  3. While the corn cooks, mix the mayo, Fusion and cheese together.
  4. Once the corn is cooked, brush the corn with the mayo mixtue.
  5. Optionally, garnish the corn with a sprinkle of extra Fusion and cheese for more color and flavor.

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