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
- 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.
- 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.
- Next, add the corn to the mixing bowl and stir until the corn is evenly coated.
- Transfer to a serving bowl and top with the cotija cheese, sprinkle with more tajin and serve!