Elotes - Mexican Street Corn
A Mexican version of corn on the cob.
Servings: 4 people
Ingredients
- 4 cobs organic corn see note*
- 1/4 cup mayonnaise see note**
- 1/4 cup sour cream see note**
- 1/2 cup cotija cheese crumbled, see note***
- 1/2 Tbsp hot sauce see note****
- cilantro chopped, for serving
- cotija cheese crumbled, for serving
- lime wedges for serving
Instructions
- Peel the corn and remove the silk. Try to keep some of the stalk. It's a great handle.Cook the corn on a grill or under a broiler until nice and browned. This should take 2-5 minutes per "side," depending on your cooking method.
- While the corn is cooking, add the mayo, sour cream, cotija, and hot sauce to a bowl. Stir until smooth.
- Once the corn is finished cooking and cool enough to handle, spread a good layer of sauce all over the corn.
- Top with extra cotija, cilantro, and/or a squeeze of lime. Serve.
- If making the bowl version, just remove the corn from the cob with a sharp knife once it's cool enough to handle. Then stir the kernels together with a couple tablespoons of sauce. Top with cotija, cilantro, and/or a squeeze of lime.
Notes
* You can also use a few cups of organic, frozen corn kernels. If you go that route, start by adding a couple cups of corn kernels to a heavy pan with some butter. Cook for 5-10 minutes on medium until the corn starts to brown.
** If you don't like mayonnaise, then just replace with more sour cream. If you want a healthier version, choose grass-fed, full-fat yogurt.
*** If you can't find cotija, substitute with feta.
**** I like things spicy. If you are sensitive to spice, then start with less hot sauce and adjust to your taste.