Description
A delightful treat that brings the essence of summer straight to your table with sweet corn, creamy toppings, and zesty spices.
Ingredients
Scale
- 6 ears of fresh corn, husked
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1/2 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lime juice (from about 1/2 lime)
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 cup cotija cheese, crumbled (can substitute feta or parmesan)
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Extra chili powder for sprinkling
Instructions
- Husk the corn and remove any silk. For grilling, keep the ears whole. If you prefer boiling, cut the corn in half for easier handling.
- Brush the corn with vegetable oil and sprinkle it with salt. Cook the corn by grilling for 10–12 minutes, boiling for 5–7 minutes, or broiling for 2–3 minutes per side until lightly charred or tender.
- In a bowl, whisk together Mexican crema, mayonnaise, lime juice, chili powder, smoked paprika, and cayenne pepper until smooth.
- For traditional elote, brush the cooked corn with the sauce, then sprinkle with crumbled cotija cheese, extra chili powder, and chopped cilantro. Serve with lime wedges.
- For esquites (off-the-cob style), cut the kernels off the cob, mix them with the sauce, stir in most of the cheese and cilantro, and garnish with the rest. Serve with lime wedges.
Notes
If using canned corn, drain it well before cooking to avoid a watery texture. Keep some extra lime wedges and chili powder handy for those who like a bit more kick.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Grilling or Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg