Mexican Street Corn Delight
Bring the bold flavors of the street right to your table with this irresistible Elote smoky, creamy, tangy, and absolutely unforgettable. πΆοΈπ½
π Prep Time: 10 min
π Cook Time: 20 min
π Total Time: 30 min
Ingredients:
- 4 ears corn on the cob
- Β½ cup mayonnaise
- ΒΌ cup plain yogurt, sour cream, or Mexican crema
- 1 cup finely grated cotija cheese, divided
- 2 cloves garlic, finely minced
- Zest of 1 whole lime
- 2 tablespoons lime juice
- 2 teaspoons ancho chile powder (plus more for serving)
- Β½ teaspoon salt
- 1 cup cilantro leaves, chopped
- Lime wedges, for serving
Step-by-Step Instructions:
- Husk the corn and remove all silk. Snap off the ends.
- Heat a large cast iron skillet over medium-high heat until hot.
- Add corn to the skillet and cook 3-4 minutes per side, turning to char all around. This takes about 15β20 minutes total. π₯
- While the corn cooks, whisk together mayonnaise, yogurt, Β½ cup cotija cheese, garlic, lime zest and juice, ancho chile powder, and salt in a bowl.
- Stir in all but 1 tablespoon of chopped cilantro.
- When corn is fully charred, remove it from the skillet.
- Using tongs, roll each ear of corn in the creamy mixture until coated.
- Transfer to a serving platter and sprinkle with remaining cotija, chile powder, and reserved cilantro.
- Serve immediately with lime wedges for that final zing! π
π Pro Tips:
- Grill It Up: For even more smoky flavor, grill the corn instead of pan-searing it.
- Cheese Swap: No cotija? Use feta or Parmesan for a similar salty finish.
- Heat Level: Add more chile powder or even a dash of hot sauce if you like it fiery!
π§Ύ Nutrition Info:
Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
---|---|---|---|---|---|---|
1 cob | 360 | 9g | 21g | 31g | 2g | 9g |
Disclaimer:
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.
Elote (Mexican Street Corn)
- Total Time: 30 minutes
- Yield: 4 1x
Description
Elote (Mexican Street Corn) is charred corn on the cob slathered in a creamy, zesty sauce of mayo, cotija cheese, lime, and chile powder β a summer favorite!
Ingredients
- 4 ears corn on the cob
- Β½ cup mayonnaise
- ΒΌ cup plain yogurt, sour cream, or Mexican crema
- 1 cup finely grated cotija cheese, divided
- 2 cloves garlic, finely minced
- Zest of 1 whole lime
- 2 tablespoons lime juice
- 2 teaspoons ancho chile powder
- Β½ teaspoon salt
- 1 cup cilantro leaves, chopped
- Lime wedges, for serving
Instructions
1. Husk the corn and remove all silk. Snap off the ends.
2. Heat a cast iron skillet over medium-high heat.
3. Add corn and char for 15β20 minutes, turning regularly.
4. Mix mayo, yogurt, Β½ cup cotija, garlic, lime zest and juice, chile powder, and salt in a bowl.
5. Stir in all but 1 tablespoon of chopped cilantro.
6. Remove corn and roll each ear in the sauce using tongs.
7. Place on a serving platter.
8. Top with remaining cotija, chile powder, and cilantro.
9. Serve with lime wedges.
Notes
Use the freshest corn you can find for best flavor.
Grilling gives it an extra smoky touch.
Adjust chile powder to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cob
- Calories: 360
- Sugar: 9g
- Sodium: 926mg
- Fat: 31g
- Saturated Fat: 10g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 47mg