Sunday, May 22, 2011

Elote: Mexican Style Corn on the Cob

Recipe by Our Best Bites
4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/8- 1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)
Cook corn by method of choice (click here for grilling instructions).  While it’s cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.  Store in the fridge until ready to use.  (For even better results make the sauce ahead of time).
Grate Cotija cheese with a fine-hole cheese grater and place on a plate.
When corn is finished cooking, immediately spread sauce all over it and then roll corn cob in grated cheese.  Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

1 comment:

Jenn Mair said...

this was very good! Jeremy loved this. We will definitely make this again. :) It was a great side to a Mexican meal.