Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Elote, or Mexican street corn, is a delicious treat that combines sweet corn with bold flavors. This dish is perfect for outdoor gatherings or cozy nights in. With its creamy, spicy, and tangy profile, this elote corn recipe is sure to impress your family and friends. Let’s dive into the ingredients and cooking process to create this delightful dish!
Ingredients
- 4 ears of corn, husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled Cotija cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Fresh cilantro, for garnish
- Salt and pepper to taste
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Based on a serving size of one ear of corn, this elote corn recipe contains approximately 250 calories, 15g of fat, 20g of carbohydrates, and 6g of protein. This is for one person.
Step-by-Step Cooking Process
- Preheat the grill to medium-high heat.
- Husk the corn and remove any silk.
- Boil the corn in salted water for 5 minutes to soften.
- Remove the corn and let it cool slightly.
- Grill the corn, turning occasionally, until charred (about 10 minutes).
- In a bowl, mix mayonnaise, sour cream, lime juice, and chili powder.
- Once the corn is grilled, brush it generously with the creamy mixture.
- Sprinkle Cotija cheese over the corn while it’s still hot.
- Season with salt, pepper, and additional chili powder to taste.
- Garnish with fresh cilantro and lime wedges before serving.
Alternative Ingredients
If you prefer a lighter version, you can substitute Greek yogurt for sour cream. Additionally, you can use feta cheese instead of Cotija for a different flavor profile.
Serving and Pairings
This elote corn pairs wonderfully with grilled meats, tacos, or can be served as a side dish at barbecues. It also complements fresh salads and salsas.
Storage and Reheating
Store leftover elote corn in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill. This dish can be frozen, but the texture may change upon thawing.
Cooking Mistakes
- Don’t overcook the corn to avoid mushiness.
- Ensure the grill is hot before placing the corn on it.
- Use fresh ingredients for the best flavor.
- Don’t skip the lime juice; it adds essential flavor.
- Watch the corn closely to prevent burning.
Helpful Tips
- For added spice, mix in some jalapeños into the creamy sauce.
- Try using different herbs like parsley or green onions for garnish.
- Serve with extra lime wedges for those who love tang.
- Experiment with different cheeses to find your favorite.
FAQs
Can I use frozen corn for this recipe?
Yes, you can use frozen corn. Just ensure it’s fully thawed and drained before grilling for the best results.
What can I serve with elote corn?
Elote corn goes well with grilled meats, tacos, or as a side dish at summer barbecues. It also pairs nicely with fresh salads.
How do I make it vegan?
To make this dish vegan, substitute mayonnaise and sour cream with vegan alternatives and use a non-dairy cheese.
Can I make it ahead of time?
While elote is best served fresh, you can prepare the creamy mixture in advance and grill the corn shortly before serving.
Is elote corn spicy?
The level of spiciness can be adjusted by varying the amount of chili powder used. You can make it mild or spicy according to your preference.
Conclusion
This elote corn recipe is a flavorful and fun dish that brings the taste of Mexican street food to your home. With its creamy, cheesy, and spicy elements, it’s perfect for summer gatherings or just a delightful snack. Enjoy making this dish and sharing it with friends and family!
Elote Corn
Ingredients
- 4 ears of corn husked
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 cup crumbled Cotija cheese
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Fresh cilantro for garnish
- Salt and pepper to taste
Instructions
- Preheat the grill to medium-high heat.
- Husk the corn and remove any silk.
- Boil the corn in salted water for 5 minutes to soften.
- Remove the corn and let it cool slightly.
- Grill the corn, turning occasionally, until charred (about 10 minutes).
- In a bowl, mix mayonnaise, sour cream, lime juice, and chili powder.
- Once the corn is grilled, brush it generously with the creamy mixture.
- Sprinkle Cotija cheese over the corn while it’s still hot.
- Season with salt, pepper, and additional chili powder to taste.
- Garnish with fresh cilantro and lime wedges before serving.
