Elotes aka Mexican Street Corn
Taco night isn’t complete without a side of Elotes. These are so quick to make, and a guaranteed crowd pleaser. This recipe can be easily scaled up to feed many, or scaled down to feed just you. Also - know that you can always swap frozen corn for corn on the cob, although being from the midwest, I’m partial to using fresh corn.
Downloadable recipe card: here
Prep Time: 20 mins
Serves: 4
What You’ll Need
4 ears, corn, husked
4 tbs mayo
1/2 cup Cotija cheese, grated
1 tbs chili powder (or my favorite, I use Trader Joe’s Everything But The Elote spice mix!)
1 lime, juiced
1 tbs fresh cilantro, chopped
Salt, to taste
How To Make
First, boil your corn
Bring large pot of water to a boil. Add in husked corn. Let boil for 6-8 mins, until fully cooked.
Next, cut the corn off your cobb
With a cutting board and large chef’s knife, cut the corn kernels off the cob, and transfer all corn to a medium bowl. Discard remaining cobs.
Finally, mix corn with all other ingredients.
In the same bowl as your corn kernels, combine mayo, cotija, chili powder (or TJ’s Elote spice mix), lime, cilantro and salt. Mix with a spoon until all ingredients are combined.
Enjoy!
Enjoy!
