Two Delicious Ways To Cook Mexican Street Corn (Elote)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides a creamy texture with fewer calories.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta cheese is lower in fat and can be more accessible.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers a milder flavor with health benefits.

Preheat the grill to 350-400°F.

Brush melted butter on the corn on the cob and season with salt and pepper.

Grill the corn for about 8 to 10 minutes until tender and charred.

If no grill, roast corn in the oven at 400-425°F or broil for a few minutes to achieve char.

Remove corn from the grill and let cool slightly before cutting off the kernels for dip preparation.

Prep onions and peppers by dicing half a large onion, red bell pepper, and jalapeno (removing seeds for less heat).

Heat a skillet over medium heat and add the diced onions and peppers to toast them.

Add the corn kernels to the skillet with the veggies and cook until tender, then add garlic paste, chili powder, and chicken bouillon powder.

Let the mixture cool to room temperature before adding to the mayo and sour cream mixture.

For the elote on the cob, mix 1/4 cup sour cream and 1/4 cup mayonnaise, then add cotija cheese, lime zest, lime juice, and a pinch of sugar (optional).

Brush the mixture onto the grilled corn and coat with cotija cheese and tahini, garnishing with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens