Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, elotes (mexican street corn). One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Elote (aka Mexican Street Corn) is a common street food in Mexico, hence the nickname. It's often served on a stick, though you could skip the skewer and make it right on the grill, like you would traditional corn on the cob. If you're having trouble finding cotija cheese, you could always try feta.
Elotes (Mexican Street Corn) is one of the most popular of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Elotes (Mexican Street Corn) is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have elotes (mexican street corn) using 8 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Elotes (Mexican Street Corn):
- Prepare 4 Ears Corn on the Cob with Husks Removed
- Get 1/2 Cup Lite Mayo
- Make ready 1/2 Cup Lite Sour Cream
- Prepare 1 Cup Finely Crumbled Cotija Cheese
- Make ready 1 Tbsp Chili Powder
- Prepare Zest of 1 Lime
- Get Salt
- Take Pepper
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. Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled How to Make Mexican Street Corn (Elotes).
Steps 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.
Swaps & Substitutions for Mexican Corn. Mexican crema: Look for crema alongside the sour cream. A common Mexican street food, the elote is grilled corn on the cob coated with a mixture of cotija cheese, mayo, sour cream, chile powder and lime before getting topped with more cheese. The combination of the sweet corn with the salty cheese and spicy chile powder makes for an addictive. Sweet ears of corn are grilled until lightly charred then slathered with a creamy lime topping and cotija cheese.
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