What is on Mexican corn on the cob?

Mexican corn on the cob (Elote) is coated in a creamy sauce of mayonnaise and sour cream, rolled in crumbled cotija cheese, dusted with chili powder, topped with cilantro, and served with a fresh lime wedge.

What is the sauce on Mexican street corn?

The sauce is a rich blend of mayonnaise and sour cream or Mexican crema. This creamy mix helps the cheese and spices stick to the corn while adding a delicious tangy flavor.

What can I use instead of cotija on Mexican corn?

If you can't find cotija, crumbled feta is an excellent substitute for a similar salty bite. For a milder flavor, try queso fresco. Grated Parmesan cheese can also work in a pinch.

What can I use instead of mayo for Mexican corn?

You can easily swap mayonnaise with sour cream, Mexican crema, or plain Greek yogurt. These options keep the corn creamy and tangy while catering to different taste preferences

Corn On The Cob Mexican Style (Elote)

Name: Corn On The Cob Mexican Style
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 8 ears corn on the cob, husks removed; 1 tbsp vegetable oil or cooking spray; ½ cup mayonnaise; ½ cup sour cream or Mexican crema; ½ cup crumbled cotija cheese; ½ teaspoon chili powder; 1 pinch cayenne pepper (optional); ½ cup chopped fresh cilantro; 2 limes, quartered for serving

Description

All the amazing flavor of elote in an easy-to-eat cup! Charred corn kernels are mixed with a creamy, tangy sauce and delicious toppings.

Ingredients

Scale

4 cups corn kernels (fresh or frozen and thawed)

1 tbsp butter or vegetable oil

½ cup mayonnaise

½ cup sour cream or Mexican crema

½ cup crumbled cotija cheese, divided

½ teaspoon chili powder

½ cup chopped fresh cilantro

1 lime, cut into wedges

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Instructions

1. Char the Corn: Heat butter or oil in a large skillet over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until tender and lightly charred.

2. Combine Ingredients: Remove the skillet from the heat. Add the mayonnaise, sour cream, and half of the cotija cheese to the hot corn. Stir well until everything is creamy and combined.

3. Serve: Spoon the esquites into serving cups or a bowl.

4. Garnish: Top with the remaining cotija cheese, a sprinkle of chili powder, and fresh cilantro. Serve with lime wedges on the side.

Notes

Fresh vs. Frozen Corn: This recipe works perfectly with frozen corn kernels, making it a great year-round option. Be sure to thaw them first.

Cheese Substitutes: If you can’t find Cotija, crumbled Feta is a great substitute. Queso Fresco offers a milder flavor.

No-Mayo Version: For a mayo-free sauce, whisk together ¾ cup sour cream, ¼ cup Greek yogurt, and the juice of one lime before mixing it into the corn.

Spice Level: Adjust the amount of chili powder to your preference. A dash of Tajín or cayenne also works well.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 7 minutes
Category: Side Dish, Salad, Appetizer
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: about 2/3 cup
Calories: 190
Sugar: 3g
Sodium: 260mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 4g
Cholesterol: 12mg