Corn season is almost here, and we’re ready with this easy Elote recipe featuring Honey Orange Chintestle Mayo—our take on classic Mexican street corn.

Serves 2

Ingredients

• 2 ears of fresh corn, husked
  

• ½ jar Ya Oaxaca Honey Orange Chintestle (HOC)

•  cup mayonnaise

• ½ cup cotija cheese, crumbled

• 1 tablespoon chili powder

• 1 lime, cut into wedges

• Sea salt, to taste

Instructions

1. Prep the corn:
   Husk the corn. If grilling, brush each ear of corn lightly with olive oil and a sprinkle of sea salt.

2. Cook the corn:
   Grill or steam! Grill the corn over medium-high heat, turning occasionally, until nicely charred and cooked through—about 10–12 minutes. Or steam it in a pot of water for extra tenderness. 

3. Make the Honey Orange Chintestle mayo:
   In a small bowl, mix ½ jar of ¡Ya Oaxaca! Honey Orange Chintestle with mayo until smooth and spreadable.

4. Assemble your elote:
   While the corn is still hot, slather each ear with the smoky mayo. Roll or sprinkle with cotija cheese, dust with chili powder, and finish with a squeeze of lime.

5. Serve & enjoy:
   Best eaten immediately while warm. Serve with extra lime wedges and a napkin—things might get deliciously messy.