How to make the best Elote on the campfire

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Elote; the best way to prepare corn on the cob. It is essentially a grilled corn, covered in layers of mayo, cotija cheese, cilantro and lime. It is a delicacy in Mexico, and it has captured my heart pretty easily.

When on camping trips, I’m a big advocate for mixing in some form of vegetable. I understand many of us start a liquid diet when camping, but throwing in the odd vegetable makes for a more enjoyable weekend. You get a certain amount pride for eating well on a camping trip.

The best part of the recipe is that the elote is cooked directly on the vermillion coals of a campfire. The smokiness adds to the experience. Then it’s covered in the delicious accoutrements, before being devoured by hand, like at Medieval Times.

Corn getting grilled on the campfire.


  • 8 ears of corn
  • 1 1/2 cups of mayonnaise
  • 2 cups of cotija cheese
  • Juice and zest from 3 limes
  • 4 – 5 mild chilies
  • Salt and pepper
  • 2 tbsp of chili powder
  • 1 cup of cilantro


  1. On the campfire, grill the corn until the husks are completely charred.
  2. Cover with mayonnaise, cotija cheese, lime juice, chilies, salt, pepper and chili powder.
  3. Finish with a cup of cilantro.
  4. Enjoy with your bare hands.

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