Crunchy "Elote" (Mexican Street Corn)

Skill Level
3-6 servings

Our take on traditional Mexican street corn, with the seasonings built right in to our Chipotle Lime Savory Seeds. For a fresh salad, you can also grill the corn, slice off the kernels, and just mix with the rest of the ingredients.



  • 4 pouches Patagonia Provisions Chipotle Lime Savory Seeds
  • 3 ears fresh corn, shucked and cleaned
  • 10 oz. queso fresco, crumbled
  • ½ bunch cilantro leaves, chopped
  • Mayonnaise

    Putting It All Together

    1. Cut corn in half, or into desired portions. Place in a pot and cover with water. Bring to a boil.
    2. While corn is cooking, crush Savory Seeds in a mortar and pestle (or in a bag using a rolling pin).
    3. In a medium bowl, mix crushed Seeds, queso fresco and cilantro.
    4. Drain corn once it has cooked, approx. 5-10 minutes.
    5. Spread mayonnaise onto each piece of corn, and roll in seed mixture until thoroughly covered.
    6. Serve immediately.