Easy Elote with Cotija Cheese

Easy Elote with Cotija Cheese introduction

Elote is everyone’s favorite summer time indulgence, made even better when the sweet corn crop is at its peak. Grilled Corn on the Cob – Elote: This recipe is a grilled sweet corn served in its husk, with fresh tomato salsa as well as more sauce mayo-sour cream-cotija cheese mix across the top. The chili powder comes in at the end providing a nice little kick that takes this side dish over the top. Many in Mexico are incredible street-food vendors, they make them pretty perfect but here is the best way to duplicate this at home.

I definitely try to buy a great deal of seasonal produce when summertime starts. I also play with fresh ingredients, from watermelon salad to cherry tomato salad. Elote is a frequent guest at our table during these hot months. We love this dish — it has become a yearly staple in our house, due to the bounty of fresh corn available at farmers’ markets each late summer. My family and friends love this tangy, sweet, smoky food that is even pretty easy to make after a long day at work.

Since then, this recipe pretty much has become a staple for me — it basically is all of the best summer things in one easy dish. Those mixed with the creamy mixture and a hit of cotija cheese takes this grilled corn on the cob to another level. Perfect for a casual barbecue or even just being in the mood for some awesome side dish!

Easy Elote with Cotija Cheese

What Is Elote?

A perfect example is elote, a popular Mexican (although corn can be found in many areas) dish consisting of fresh ears of sweet corn lathered with mayonnaise and then rolled into crumbled cotija cheese. It is also consumed as popular street food. Then comes a little bit of charring on the grill; which lends the corn that delightful smokiness. Then it’s spread with butter and mayonnaise, followed by a sprinkle of salty Cotija cheese.

This Mexican method uses roasted corn on the cob slathered with mayo/crema and dressed up with a squeeze of lime, sprinkle of chili powder, and biteable cheese like Cotija. This is a popular side that will often available as a great snack or on the buffet at you favorite cookout during season.

Whether you pick it up from a street cart in Mexico or at home, elote is still one of the best-tasting treats that can be enjoyed with just about any meal.

How to Make Mexican Corn on the Cob

How to Make Mexican Corn on the Cob

You must first cook the corn on the cob. I classic it up by grilling the corn because I love how great that smoky flavor is with all of this deliciousness. If you can’t grill, also try boiling or roasting the corn to make elote.

After the corn is cooked, there you literally just throw everything in for that creamy sauce. Spoon or brush the mixture all over the corn making sure every nook and cranny is covered. Top it with cheese, chili powder and some fresh cilantro for garnish. The original recipe uses Mexican crema, which is like sour cream but slightly more liquid in texture. Almost all grocery stores sell crema in the cheese section. But your regular sour cream will work fine if you cant get a hold of some.

Not only does this make your elote delicious, but it adds an amount of authenticity to the flavor that is unmatched. No matter if you are cooking for a summer BBQ or just enjoying dinner with your family, we will break down all the easy to follow directions so that you can make elote Cotija cheese every time.

Ingredients

Easy Elote with Cotija Cheese ingredients

  • 8 ears corn on the cob shucked
  • 1 tablespoon vegetable oil
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • 2 tablespoons lime juice
  • 1/2 cup cotija cheese finely grated
  • 1 teaspoon chili powder
  • 1/4 cup cilantro leaves chopped

Easy Elote with Cotija Cheese

Easy Elote with Cotija Cheese instruction

Instructions

Turn the grill on to medium heat. Oil the corn cobs and grill them. Heat one side of the grill for low to medium heat then add corn, grilling 8-10 minutes until done. Meanwhile, grill corn until browned in spots and tender-crisp all over, 6–8 minutes; it will continue to cook a bit when you remove it from the grill.

After the corn is ready, allow it to chill for 5 minutes. Spread the mayonnaise mixture over each corn cob. Finally, sprinkle cotija cheese on top of that and chili powder topped with cilantro leaves. (Alternatively, spread the top of each ear with some mayonnaise mixture and salt for extra flavoring.) Serve with lime wedges to get that little squeeze of tang.

In another bowl you can stir together the mayonnaise and lime juice, zest. Slather the mayo blend all over your corn on the cob and then sprinkle them in chili powder, cotija, and cilantro. This simple method imparts a wonderful smoky flavor that will make your elote the star of summer cookouts and BBQs everywhere.

How to Shuck Corn

Shuck the corn to prepare it for your Easy Elote with Cotija Cheese Hold on to the silk and leave just above where they connect with the corn, pull straight down firmly. Continue pulling until the corn kernels are completely exposed. After stripping off the silk, you can tie them back up with kitchen twine and they look pretty dang nice too. OR husk removed, and silk entirely listed on the cob. Step 3: Run a clean brush gently over the corn kernels to remove any remaining silks.

Mexican Corn Off the Cob

For Mexican street corn without the cob, simply assemble it in a skillet. Preheat your skillet to medium-high heat and sauté corn kernels until they are tender and slightly caramelized. Or throw about 4 cups of corn kernels into your dish for a quick and delicious cheat.

Finally, when the corn is done cooking, pour a lot of creamy sauce on top to richen your seasoning. Spoon the veggie mixture over it, then sprinkle diced cotija cheese and chili powder (mexican be good!) as well as some fresh chopped cilantro. It is my favorite way to enjoy Mexican street corn without a cob, too.

What is Mexican Street Corn?

A favorite of Mexico, Mexican street corn is becoming popular in white people’s food as well. The dish incorporates corn on the cob which is boiled and then served coated in a mayo-lime-chili powder sauce. Boiled or grilled corn is smeared with creamy mayonnaise sauce and then sprinkled with a generous layer of finely grated cotija cheese. Sweet corn, creamy sauciness (that plate needs to resemble swampland!), SALTY CHEESE ATOPIA! It is a nice choice of the flavorsome blend for any occasion.

 

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