Elotes (Mexican Street Corn)

Name: Elotes (Mexican Street Corn)
Yield: Makes 4 serving
Cuisine: American
Ingredients: 4 Ears Corn on the Cob with Husks Removed; 1/2 Cup Lite Mayo; 1/2 Cup Lite Sour Cream; 1 Cup Finely Crumbled Cotija Cheese; 1 Tbsp Chili Powder; Zest of 1 Lime; Salt; Pepper

ryandvy @cook_9719699

It was the Pixar movie "Coco" of all things that made me want to try my hand at this popular street food from Mexico. Called "Elotes" this is grilled corn on the cob shoved onto a stick and covered with delicious goodies for a salty, tangy snack!

Research on traditional Elotes recipes seemed to indicate that the traditional first layer of coating is Mayo but believe it or not, I am not a huge fan of Mayo so in this version, I swapped out half of the Mayo for sour cream and the result was delicious!

ryandvy @cook_9719699

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Ingredients

Makes 4 serving

4 EarsCorn on the Cob with Husks Removed
1/2 CupLite Mayo
1/2 CupLite Sour Cream
1 CupFinely Crumbled Cotija Cheese
1 TbspChili Powder
Zest of 1 Lime
Salt
Pepper

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Steps

1

Begin by mixing together the chili powder, lime zest, salt, and pepper into small bowl. Set aside
2

Mix together the Mayo and the sour cream in a bowl and set aside.
3

Place the crumbled Cotija cheese into a wide bowl and set aside.
4

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!
5

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.
6

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.
7

To finish, dust the entire thing with the chili-lime spice mixture and serve immediately.

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Cooksnaps

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ryandvy @cook_9719699

on November 25, 2019 20:50

A self taught chef originally from Southern California, my day job as a Stage Manager has taken me around the world and exposed me to a multitude of different cuisines from which I draw my inspirations.You will see a lot of citrus appearing in my generally zesty style of cooking with plenty of nods to Mediterranean cuisine. All of my recipes I have invented myself drawing only from the basic knowledge of flavour pairings and the foods that I have been exposed to in my travels.Happy cooking!