Elote

Corn is a summer staple! There are so many ways to cook it and it adds a sweetness and crunch to any dish! Elote is a traditional Mexican dish using corn as the star. Most elote will come as a whole ear of corn that they slather with mayo+sour cream mix and sprinkle with cheese and tajin. This is my take on the classic dish that is a bit less messy but still tastes just as good! This is a great side dish to bring to a gathering or to serve with whatever you are grilling up *bonus points if you serve it with my Tequila Shrimp recipe! My elote is on the tangier side since I love lime and that punch you get. Some recipes will also call for you to blend the cheese in to the mayo+sour cream mixture, but I prefer mine sprinkled on top. Make this recipe to step up your corn game this summer, nothing wrong with a delicious grilled corn on the cob with butter and salt – but this will definitely elevate the humble corn.

  • 8 Ears of Corn, cut off the cob
  • 2 Tbsp Olive Oil
  • 1/4 Cup Mayonnaise
  • 1/3 Cup Sour Cream
  • 1/2 Tbsp Lime Juice
  • 2 Tbsp Minced Garlic
  • 1 1/2 Tbsp Tajin Seasoning + more for serving
  • 1/3 Cup Cotija Cheese
  • Salt + Pepper
  • Serves: 6-8
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 Minutes

To Make:

  1. Heat a large pan over medium heat and add the olive oil. Once hot, add the corn and sprinkle with salt and pepper. Cook for 10-15 minutes until the corns starts to get some color on it. Once finished, remove from the heat and set aside.
  2. While the corn is cooking, let’s mix the sauce. In a medium bowl, add the mayonnaise, sour cream, lime juice, garlic, and tajin. Mix well and taste – add salt and pepper to taste.
  3. Next, add the corn to the mixing bowl and stir until the corn is evenly coated.
  4. Transfer to a serving bowl and top with the cotija cheese, sprinkle with more tajin and serve!

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