Roast at 400ºF for 25 minutes, until kernels are tender. Remove from foil and allow to cool. To easily remove cooked kernels, place corn cob vertically in the circle center of a bundt pan. Cut …
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Instructions. While you’re grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, …
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.
What is Elote? Elote is a Mexican side dish of sweet corn slathered in a sour cream or crema sauce, and topped with cotija cheese. It’s a pretty common side dish and snack sold by vendors at Mexican festivals and street fairs, hence the name.
What Is Mexican Street Corn? Also called Elotes (Spanish for corn cob) this dish is traditionally served by food vendors: street corn features a delicious sauce topped with cheese and fresh herbs. The garlic mayo is creamy, the cotija cheese is crumbly, and the chili powder hits you at the end! SO good!
In this recipe, cilantro is simply a garnish. Mix together sour cream, mayonnaise, crushed garlic, lime zest, chili powder, paprika, and cilantro until smooth. Grill sweet corn without the husks over high heat, turning regularly for 10 minutes until they begin to char. You can do this on a traditional grill or on the stove.