Easy Elotes

Tender corn on the cob glazed in mayo and sour cream with a spicy cheese coating.

Course Side Dish, Snack

Cuisine Mexican

Keyword elote, mexican street corn

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 158kcal

In a large pot, bring enough water to submerge the corn to a boil. Salt the water.
As the water heats, shuck the corn, removing the husk (leaves) and silk threads.
Boil the corn for 10 minutes. Then drain and pat dry.
In a small bowl, stir together the mayo and sour cream.
On a large plate, combine the cotija and chili powder.
Coat the corn with the mayo mixture, then roll in the cheese mixture. Alternatively, you could sprinkle the cheese mixture over the corn once you’ve added the mayo mixture.
After plating, sprinkle cilantro over the top and serve with fresh lime wedges.

Similar to Parmesan, sometimes Cotija is sold by the block/sphere and sometimes it's sold powdery. I like to buy it in its powdery form for this Elote recipe, but if you can only find it whole simply finely grate before using.
To add even more flavors, you can swap the chili powder for taco seasoning.
If you are using canned corn instead of fresh on-the-cob corn, simply drain from the can and heat on the stove top. Once hot, remove from the heat and stir in the other ingredients. I reserve half the cheese and cilantro to sprinkle over the top for a pretty presentation.
Elote leftovers can be stored in an airtight container in the refrigerator for at least 3 days.