Savor the irresistible taste of elote, a traditional Mexican street corn dish that combines sweet corn with creamy, tangy toppings. This elote corn recipe is perfect for summer barbecues, picnics, or as a delicious snack. With its vibrant flavors and simple preparation, you’ll be sure to impress your guests. Let’s dive into this mouthwatering recipe that brings a taste of Mexico to your table!
Ingredients
– 4 ears of corn, husked and cleaned
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1 cup crumbled Cotija cheese
– 1 teaspoon chili powder
– 1 lime, cut into wedges
– Fresh cilantro, for garnish
– Salt, to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is approximately 10 minutes, and cooking time is about 15 minutes.
Nutritional Value
Per serving (1 ear of corn):
– Calories: 200
– Protein: 4g
– Fat: 10g
– Carbohydrates: 25g
– Fiber: 3g
Step-by-Step Cooking Process
1. Preheat your grill to medium-high heat.
2. Husk the corn and remove all silk.
3. Place the corn directly on the grill.
4. Grill each ear for about 10-15 minutes, turning occasionally until charred.
5. In a bowl, mix mayonnaise and sour cream until smooth.
6. Once the corn is grilled, remove it and let it cool slightly.
7. Brush the creamy mixture over the grilled corn.
8. Sprinkle Cotija cheese generously over the corn.
9. Dust with chili powder and add salt to taste.
10. Serve hot with lime wedges and garnish with cilantro.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a lighter option. Additionally, if Cotija cheese is unavailable, feta cheese works as a great alternative. For a spicier kick, consider adding hot sauce to the creamy mixture.
Serving and Pairings
Elote corn pairs wonderfully with grilled meats, tacos, or as a side dish for summer salads. It’s also great served alongside refreshing beverages like agua fresca or iced tea.
Storage and Reheating
Store leftover elote corn in an airtight container in the refrigerator for up to 3 days. To reheat, grill briefly or warm in the microwave. Elote can be frozen, but it’s best enjoyed fresh for optimal flavor and texture.
Cooking Mistakes
- Don’t overcook the corn; it should be tender but still crisp.
- Avoid skimping on cheese; it adds crucial flavor.
- Don’t forget to turn the corn on the grill to achieve even charring.
- Ensure the grill is preheated for the best results.
- Using too much lime can overpower the dish; use sparingly.
Helpful Tips
- Try adding garlic powder for extra flavor in the creamy mixture.
- For a smoky flavor, use smoked paprika instead of chili powder.
- Grill the corn in its husk for a different flavor profile.
- Experiment with toppings like avocado or jalapeños.
FAQs
Can I make elote corn ahead of time?
Yes, you can prepare the creamy mixture in advance and grill the corn just before serving. This ensures fresh flavors and optimal texture.
What is Cotija cheese?
Cotija cheese is a crumbly, salty Mexican cheese made from cow’s milk. It adds a unique flavor to elote and is often used in various Mexican dishes.
Can I use frozen corn?
While fresh corn is best, you can use frozen corn. Just grill it until it’s heated through and slightly charred.
Is elote corn gluten-free?
Yes, elote corn is naturally gluten-free, making it a suitable option for those with gluten sensitivities.
What can I serve with elote corn?
Elote pairs well with grilled meats, salads, and can even be served as a topping for tacos or burritos for added flavor.
Conclusion
This elote corn recipe is a delightful way to enjoy sweet corn with a zesty twist. The combination of creamy toppings and spices makes it a standout dish for any occasion. Try it at your next gathering, and watch it disappear quickly!
Elote Corn
Ingredients
- 4 ears of corn husked and cleaned
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled Cotija cheese
- 1 teaspoon chili powder
- 1 lime cut into wedges
- Fresh cilantro for garnish
- Salt to taste
Instructions
- Preheat your grill to medium-high heat.
- Husk the corn and remove all silk.
- Place the corn directly on the grill.
- Grill each ear for about 10-15 minutes, turning occasionally until charred.
- In a bowl, mix mayonnaise and sour cream until smooth.
- Once the corn is grilled, remove it and let it cool slightly.
- Brush the creamy mixture over the grilled corn.
- Sprinkle Cotija cheese generously over the corn.
- Dust with chili powder and add salt to taste.
- Serve hot with lime wedges and garnish with cilantro.
