Mexican Street Corn Recipe Easy| Elote

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar crumbly texture, while parmesan is more affordable.

Take the corn out of the package and rinse it.

Put the corn in a pot of boiling water and boil for about five to seven minutes.

Grate the zest off of one lime.

Cut the lime in half and squeeze the juice into a bowl, measuring about two tablespoons.

In a mixing bowl, combine half a cup of mayonnaise, half a cup of crema, lime zest, lime juice, half a cup of minced cilantro (reserve some for garnish), a fourth of a teaspoon of chili pepper, and one minced garlic clove.

Mix the ingredients in the bowl until well combined.

Once the corn is finished cooking, use chopsticks to stick through the bottoms of the corn.

Crumble cotija cheese into a bowl (or use parmesan or feta if cotija is unavailable).

Assemble the corn by painting the sauce on top of each ear of corn.

Sprinkle the crumbled cheese all over the corn.

Sprinkle a little chili powder over the top of the corn.

Garnish with reserved cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens