Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, elotes (mexican street corn). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Elotes (Mexican Street Corn) is one of the most well liked of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Elotes (Mexican Street Corn) is something which I’ve loved my whole life. They’re fine and they look wonderful.
Elote is Mexican street corn grilled to charred juiciness then slathered with a creamy chili, cilantro, lime sauce then dusted with Cotija cheese. It tastes like a fancy side but SO EASY so it's perfect for all your potlucks and barbecues. Elote Mexicano is prep ahead friendly, gluten free.
To get started with this particular recipe, we must first prepare a few ingredients. You can have elotes (mexican street corn) using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Elotes (Mexican Street Corn):
- Get 4 Ears Corn on the Cob with Husks Removed
- Get 1/2 Cup Lite Mayo
- Get 1/2 Cup Lite Sour Cream
- Make ready 1 Cup Finely Crumbled Cotija Cheese
- Prepare 1 Tbsp Chili Powder
- Prepare Zest of 1 Lime
- Take Salt
- Take Pepper
Swaps & Substitutions for Mexican Corn. Mexican crema: Look for crema alongside the sour cream. The classic Mexican street food of corn on the cob charred on the grill, then slathered in a spicy and creamy chili-, garlic-, and Cotija cheese-spiked sauce. For a version of elotes that you can eat with a spoon, check out our recipe for esquites.
Instructions to make Elotes (Mexican Street Corn):
- Begin by mixing together the chili powder, lime zest, salt, and pepper into small bowl. Set aside
- Mix together the Mayo and the sour cream in a bowl and set aside.
- Place the crumbled Cotija cheese into a wide bowl and set aside.
- Place the corn onto a hot grill and grill until tender. The corn may blacken a bit but that's okay! It's a great flavour. Alternatively, you can also boil the corn until tender if you don't have access to a grill or if it's winter and you can't be bothered going outside!
- Once the corn is done, pat it completely dry and shove a wooden stick into the wide end. Using a spatula, slather the Mayo and sour cream mixture generously over each ear until they are well coated.
- Gently place the end of the corn into the bowl of Cotija cheese and dust the cheese liberally over the whole thing turning as you go so all sides of the corn get coated.
- To finish, dust the entire thing with the chili-lime spice mixture and serve immediately.
Sweet ears of corn are grilled until lightly charred then slathered with a creamy lime topping and cotija cheese. Elotes are popular Mexican street food sold by cart vendors who roast fresh corn on the cob. Mexican Street Corn, or Elotes, is corn on the cob covered in creamy mayo and topped with cilantro, lime juice, Cotija cheese and chipotle chili powder. Grilled, steamed, or boiled, it's a perfectly easy Mexican summer side dish! If there's a recipe that embodies what a Mexican summer feels like, this.
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