Elote Mexican Street Corn on the Cob – 2 ways – Anthony Salemme

By Anthony Salemme, contributing chef

Serves 8

We are lucky in New England to have some of the best butter and sugar corn.

I have kicked it up a notch in this recipe by rolling the pulverized flaming hot and ranch Doritos.

8 ears butter and sugar corn, shucked

2 teaspoons salt

1 cup cup mayonnaise

2 limes, juiced

¾ cup Cotija cheese, crumbled fine, onto a dinner plate.

½ bag Flaming Hot Doritos

½ bag Ranch Doritos

8 bamboo skewers

On a medium hot grill, brush the ears of corn with mayo. Grill for 7 -10 minutes, turning occasionally to cook evenly.

Place the Ranch Doritos in bowl of food processor and pulse into a powder. Pour out onto a dinner plate.

Do the same with the Flaming Hot Doritos.

Mix the lime juice with the mayonnaise.

Skewer the corn cobs.

Brush 4 ears of corn with the mayonnaise and roll in the Cotija cheese, then roll in the Flaming Hot Dorito powder.

Do the same with the remaining corn and roll in the Cool Ranch Dorito powder.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at