Duke’s Cheesy Grilled Corn

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  • Cook time icon 15 minutes Prep | 10 minutes Cooking
  • Servings icon 4 Servings
Elote Mexican Street Corn


  • 4 ears of corn
  • 1 Tbsp. oil
  • ¼ cup Duke's Mayonnaise
  • 1 Tbsp. lemon pepper seasoning
  • 1 cup of crumbled queso fresco or grated Parmesan cheese
  • Lime wedges for garnish


1. Heat the grill to medium high.

2. Brush the ears of corn with the oil and grill until they are tender, about 7-10 minutes.

3. Spread the cheese in an even layer on a plate.

4. Cover the grilled ears of corn with the Duke’s and roll them in the cheese to cover evenly.

5. Serve with lime wedges.

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