My passion for Mexican food is well-documented, and my husband’s addiction to corn is legendary. When summer peaks and corn is abundant, after the inaugural ear of butter-coated corn, we’re ready for something with a little more kick. You, too? Well, then you need this elote recipe in your life. It’s one of the best street foods in the world, period!
Elote (pronounced eh-LO-tay) translates from Spanish into corn on the cob. In the United States, it is known as a Mexican style street corn. Corn that has been charred over an open grill and then coated with a creamy mixture of mayo, cotija, chili, garlic and cilantro, served with a wedge of lime. One bite of this irresistible Mexican corn and you’ll be a believer; it is sweet, smoky, savory, creamy, and tangy all at once. This is a perfect recipe with added bonuses – it is easily roasted in the oven and has built-in handles for less mess eating!
Full disclosure, estúpido Southerner here had been mispronouncing cotija (Co-tea-ha) for years. Thank goodness you don’t have to speak Spanish to enjoy Mexican food – eating is a universal language and it’s a good thing – my mouth is too full to talk anyway.
INGREDIENTS:
- ¾ cup sour cream
- ¼ cup mayonnaise
- ½ teaspoon garlic powder
- Juice of 1 lime
- 6 ears corn, husked intact
- 1 teaspoon chili powder
- ½ cup crumbled cotija cheese
- ¼ cup chopped fresh cilantro leaves
DIRECTIONS:
1. Preheat oven to 400 degrees F.
2. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside.
3. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes.
4. Peel down husks and spread with mayonnaise mixture.
5. Serve immediately, garnished with chili powder, cotija and cilantro, if desired.
