Mexican Corn on the Cob Recipe (Elote)
Mexican corn on the cob (also known as elotes) is an easy and tangy way to make your corn go wow! With a creamy and tangy lime dressing, this elote recipe makes an ideal summer side dish, BBQ recipe, and is impressive at a potluck. The Mexican corn recipe is gluten free, vegetarian, refined sugar free and contains no processed carbs.
Ingredients
- 4 ears of corn shucked
- ¼ cup salted butter melted
- 2 tablespoon mayonnaise
- 2 tablespoon sour cream
- ¼ teaspoon sea salt
- Juice of one lime about 2 tablespoon fresh lime
- ½ cup cotija cheese grated
- 1 tablespoon red onion minced
- 1 tablespoon cilantro chopped
- ¼ teaspoon chili powder or Tajin
- Garnishes- lime cotija, cayenne pepper, chili powder
Instructions
Cook the Corn
To cook the corn on the cob, you have 3 easy options:
- Grill the corn for 15-20 minutes until cooked through and slightly charred.
- Cook on the stovetop in boiling water for 5-7 minutes
- Pressure cook the corn for 2 minutes on High. Do a quick release of the remaining pressure.
- Make the Dressing
- Make the dressing while the corn cooks. Combine the mayonnaise, sour cream, juice of one lime, cotija cheese, and salt in a small low bowl. Put in the fridge until the corn cobs are done cooking.
- Prep the garnishes by crumbling the cotija cheese, mincing the red onion, and chopping the cilantro.
Assemble
- Roll the cooked corn in melted butter, or you can brush on the butter.
- Roll the corn in the Mexican Street corn dressing.
- Sprinkle the corn on the cob with lots of Cotija cheese, minced red onion, chopped cilantro, and chili powder (or Tajin).
- Serve with lime wedges on the side. Enjoy!
Video
Notes
If you can't access cotija cheese or are looking for a substitute you can make it with feta cheese instead.
The recipe calls for the juice of one lime, this can vary based on the weight and size of a lime. Try to find a heavier lime, it means it has more juice in it. The lime used in the recipe juiced about 2 tablespoon of lime juice.
Authentic Mexican street corn uses epazote instead of cilantro, which is an herb that can be found in hispanic markets.
We often drizzle half of the sauce over the corn and serve the remainder on the table so people can add more to taste. Feel free to coat the entire batch of cotija sauce on the corn if preferred.
If you have Tajin seasoning it can be substituted for the chili pepper and salt.
Nutrition
Serving: 1gCalories: 213kcalCarbohydrates: 22gProtein: 7gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 23mgSodium: 1114mgFiber: 3gSugar: 5g
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