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Cranberry ELOTE (Mexican Street Corn)

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Prep Time: 15 minutes
Cook Time: 25 minutes
Author: Rebecka Evans


  • ½ cup fresh frozen Cape Cod Select Cranberries thawed, and rough chopped
  • 2 cups cotija cheese
  • 6 ears fresh corn
  • 1 large jalapeño seeded, ribs removed and chopped
  • 3 tablespoons cilantro chopped
  • 3 tablespoons butter
  • 3 tablespoons real mayonnaise


  • Combine crumbled cotija cheese, chopped jalapeño, cilantro, and chopped cranberries in a bowl. Stir to combine. Refrigerate until ready to plate. When corn is cooked, pour the cranberry cheese mixture into a large shallow dish.
  • Peel corn husks back leaving them attached to the cob like a handle. Some of the husks will fall off. This is ok as you'll use the husks to tie the handle together. Remove corn silks and rinse the corn with cold water. Using one of the fallen husks, tear several long strips lengthwise to create a tie for the corn. Gather the husks together and tie neatly with one of the long strips. Continue this process until all the corn handles are tied.
  • Wrap the husks in foil leaving the corn exposed
  • Roast the corn on a 450 degree grill for 20 minutes. Turn corn every 8 minutes to ensure even browning on each side.
  • When corn is tender and the kernels are charred remove them from the grill and take off the foil.
  • Butter each ear of corn. Smear 1 teaspoon of mayonnaise over each corn and roll in the cranberry cotija mixture. ENJOY