Elote (Mexican Street Corn)

Yields8 Servings
 8 Sweet corn (1 ear per serving)
 ½ cup Cilantro (chopped)
 1 cup Cotija cheese (crumbled)
 ½ cup Mayonnase
 ½ cup Sour cream
 2 Garlic cloves (minced)
 ¼ tsp Chili powder (optional)
 Lime wedges (for serving)
1

Prepare the corn- either boil until tender or grill at 400 degrees for approximately 10 minutes rotating frequently for equal char.

2

To make the sauce combine the remaining ingredients leaving 1/2 cup cotija cheese and some cilantro for later.

3

Once the corn is fully cooked slather the cobs equally with sauce (thin layer is best) and garnish with the remaining cheese, cilantro, and serve with lime wedges. Enjoy!

Ingredients

 8 Sweet corn (1 ear per serving)
 ½ cup Cilantro (chopped)
 1 cup Cotija cheese (crumbled)
 ½ cup Mayonnase
 ½ cup Sour cream
 2 Garlic cloves (minced)
 ¼ tsp Chili powder (optional)
 Lime wedges (for serving)

Directions

1

Prepare the corn- either boil until tender or grill at 400 degrees for approximately 10 minutes rotating frequently for equal char.

2

To make the sauce combine the remaining ingredients leaving 1/2 cup cotija cheese and some cilantro for later.

3

Once the corn is fully cooked slather the cobs equally with sauce (thin layer is best) and garnish with the remaining cheese, cilantro, and serve with lime wedges. Enjoy!

Elote (Mexican Street Corn)

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