Smoky Mexican-Style Street Corn with Chori-Mayo (Elote)

By Maria Flores

Hola! Opening a jar of our chorizo seasoning always feels like opening a door right back into my grandmother, Abuela Licha's, kitchen.

Food isn't just what we eat—it's how we stay connected to our roots, our stories, and each other.

Elote is already a classic favorite, but this recipe gives traditional Mexican street corn a delicious, buttery upgrade. By mixing a spoonful of our Abuela's Original Chorizo Seasoning directly into creamy mayonnaise, you get a smoky, savory "chori-mayo" spread that elevates every bite.

Layered with charred corn, crumbly cheese, and a squeeze of fresh lime, it's a simple recipe packed with deep Mexican heritage and flavor.

Whether you're hosting friends or making a quick weeknight treat for your family, this dish brings todos together around the table.

¡Provecho!

Ingredients

6 ears of corn, husked
2 tbsp butter
½ cup mayonnaise
1 tbsp Abuela's Original Chorizo Seasoning (Hess Street Foods)
½ cup queso fresco or cotija cheese, crumbled
1–2 tsp chile + lime powder (such as Tajín or similar)
1 lime, cut into wedges

Instructions

Boil the corn: Bring a large pot of water to a boil and cook the corn for about 5–7 minutes, until tender.

Roast the corn: Remove from the water and brush with butter. Place the corn on a hot skillet or grill pan and roast for a few minutes, turning occasionally, until lightly charred.

Make the chori-mayo: In a small bowl, mix the mayonnaise with Abuela's Original Chorizo Seasoning until smooth.

Build the elote: Spread the warm corn with chori-mayo, then sprinkle with crumbled queso fresco or cotija cheese. Dust with chile + lime powder.