When fresh corn is in the season, it is time to fire up the grill or your gas stove! This Mexican street corn is on repeat all summer long at my home. Cooking on the hot grates or over open fire provides a nice flavorful smokey char on the surface, but all the luscious toppings makes the dish lip smacking delicious! Each grilled corn piece receives a generous coating of creamy toppings, sprinkled with cotija cheese and spices. The combination of sweet corn, creamy sauce, and salty cheese is an addicting treat that can be easily made at home!
What is Elote?
This authentic Mexican Street Corn known as Elote, is smothered in Mexican Crema, and sprinkled with Cotija (a dry Mexican cheese), and spices. Each person gets to customize their own corn on the cob. If you haven’t used it before, Cotija is a salty, crumbly cheese that is mostly used as a topping or mixed into sauces. Hence, always taste prior adding excess salt. Both should be able to be found in most local markets in the cheese section. You can easily whip it up for your adoring family at dinner time, for snacks, late-night snacks, for potlucks, barbecues, pool parties, etc. and it will always be a hit!
Serving Size 4
[Per serving Calories 100, Fat 10g, Carbs 20, Fiber 4, Protein 5g]
Ingredients
4 ears of corn (with cores left on)
1/2 cup of sour cream
1/2 cup of mayonnaise
3/4 cup of cotija cheese, crumbled
4 cloves of garlic, crushed or finely shredded
1 lime juice, keep zest on the side
1/2 cup of cilantro, finely chopped
1 tsp of chili powder, adjust to your taste buds
1-2 tbsp butter – to brush it on the corn
Method
In a small bowl mix the mayonnaise, sour cream, and lime zest. Keep it aside. I like to keep this filling in a bottle and keep it in a fridge, because we make this recipe or corn salad so much that we end up using the mayo mixture on daily basis.
You can either grill or roast on your gas stove, turning the cobs every 1/4 every 3 minutes until it has nice brown char on it. Remove the corn from the grill and brush butter all over it. Brush lime all over corn cob. Generously sprinkle chili powder, and Cotija cheese. Top it off with mayo-sour zest mixture drizzle. Serve warm and enjoy!
We make this on the cob all the time, but it’s also super fun to whip up as a dip or salad, like I’ve done here, for a fun summer-time appetizer. It’s something everyone loves, kids included, and is a great way to use up all the lovely corn that is in season this summer. Serve with chips and drinks, it is a great appetizer for parties!
P.S. The salad recipe is not any different, just take the corn off the cob and mix the ingredients in the bowl together. This is my sons favorite snack or side with his dinner, minus the chili powder.
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