Cooking?

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When a customer says. make me something, whatever you want.

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And this is what they get, this time.

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540

Is that corn? I need the recipe for my wife.

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Mexican street corn, or elote, is grilled or roasted corn slathered in a creamy, tangy sauce, topped with cotija cheese, chili powder, lime, and cilantro for a vibrant, flavorful dish.

Ingredients

  • 4 ears fresh corn on the cob (or 2 cans/frozen corn, drained)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream or Mexican crema
  • 2 tablespoons lime juice (freshly squeezed)
  • 1/2 cup crumbled cotija cheese (feta can be substituted)
  • 1 teaspoon chili powder (plus extra for garnish)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup chopped fresh cilantro (optional)
  • Salt to taste
  • Optional: cayenne pepper or diced jalapeños for extra heat

Instructions

1. Prep the Corn:
Shuck the corn and remove all silk strands. If using fresh corn, you can grill, roast, or boil it. For grilling, preheat to medium-high (around 400°F/200°C) and cook 10–15 minutes, turning occasionally until lightly charred. For boiling, cook in a large pot of boiling water for 5 minutes until tender. Frozen or canned corn can be sautéed in a skillet with a little butter until golden
2. Make the Creamy Sauce:
In a bowl, mix mayonnaise, sour cream (or crema), lime juice, and chili powder until smooth. Add a pinch of salt and optional cayenne for extra spice
3. Coat the Corn:
Brush the cooked corn with melted butter, then generously slather with the creamy sauce. Sprinkle crumbled cotija cheese over each ear and top with chopped cilantro. Add extra chili powder or lime juice to taste.
4. Serve:
Serve immediately while warm. Elote can be enjoyed on the cob or cut off the cob as a salad (esquites) in a bowl. It pairs well with tacos, grilled meats, or as a festive side dish

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