Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, elotes (mexican street corn). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Elotes (Mexican Street Corn) is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Elotes (Mexican Street Corn) is something which I have loved my entire life. They’re nice and they look fantastic.
Elote (aka Mexican Street Corn) is an unbelievably popular antojito (little craving or street food) that you can find all over Mexico and the US. It's often served on a stick, though you could skip the skewer and make it right on the grill. If you are a mayo-hater , and worried this recipe won't be for you.
To begin with this recipe, we must prepare a few components. You can have elotes (mexican street corn) using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Elotes (Mexican Street Corn):
- Take Corn on the Cob with Husks Removed
- Take Lite Mayo
- Take Lite Sour Cream
- Make ready Finely Crumbled Cotija Cheese
- Take Chili Powder
- Prepare Zest of 1 Lime
- Get Salt
- Take Pepper
Swaps & Substitutions for Mexican Corn. Mexican crema: Look for crema alongside the sour cream. 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.
Instructions 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.
This recipe is super easy and delicious. If you like Mexican Street Corn, then it's a must try. INGREDIENTS A plethera of fresh corn on the cob (okay not a. This post may contain affiliate links. The perfect corn on the cob recipe for this summer!
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