If you have not had the pleasure yet of having Mexican Street Corn (Elote), please do yourself a favor and try this. I love corn of all types and this might be my favorite. It’s an easy dish to prep, and you can serve it as a side dish or a dip, hot or cold. Traditionally, it’s served on the cob, I’m just lazy and get super bummed when all the goodies fall off as I eat. Therefore, I put it into a bowl for serving so I can shovel it into my face faster or sprinkle it onto my hot dog or burger at a BBQ.
This is one of two recipes I have. This is a more basic version.
- 4-5 cups whole-kernel corn (I usually use frozen Trader Joe’s, but you can used canned or you can cook it on the grill and cut it off the cob or cut it and pan cook)
- 1 tbsp. butter or olive oil
- 1 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- ¼ cup finely chopped red onion
- ½ cup crumbled cotija cheese (use a little for garnish)
- 2 tbsp. finely chopped fresh cilantro (use a little for garnish)
- 2 tbsp. Mayo
- 2 tbsp. sour cream or plain Greek yogurt
- ½- 1 tsp. chili powder ( use a little for garnish)
- Juice of 1 lime
- Sea salt and freshly cracked black pepper
- If you haven’t grilled your corn, pan roast it with the olive oil, jalapeño and red onion till charred, adding garlic at the very end for just a minute or two. If you cooked the corn prior, add it in the last 2 minutes with the above. You want to soften the veggies, but not overcook.
- Place into a bowl with mayo, sour cream, lime, dry seasoning and half the cilantro and cotija. Place in fridge for 1 hour.
- Take it out and sprinkle with a little extra cotija, cilantro and chili powder on top.
- Serve with chips or as a side dish.