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Elotes

Ingredients

  • 4 ears fresh corn
  • 2 dried or fresh bay leaves
  • 2 teaspoons Kosher salt, divided
  • 1/4 cup mayonnaise
  • 1/4 cup crema Mexicana or sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon grated lime zest, plus 1/4 cup fresh juice (from 2 limes), divided
  • 2 ounces Cotija cheese, crumbled (about 1/2 cup)
  • 2 tablespoons canola oil
  • 2 tablespoons chopped fresh cilantro
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • Lime wedges

Cooking Instructions

Step 1: Place corn, bay leaves, and 1 teaspoon salt in a large pot; add water to cover.  Cover pot with lid, and bring to a boil over medium-high heat.  Uncover and cook until tender, 5 to 10 minutes.  Drain and set aside.

Step 2: While corn cooks, whisk together mayonnaise, crema, garlic powder, lime zest, 1 tablespoon of the lime juice, and remaining 1 teaspoon salt in a medium bowl until smooth.  Set aside.

Step 3: Arrange Cotija cheese in a shallow dish in an even layer, and set aside.

Step 4: Heat a large cast-iron skillet over high; add oil.  Once smoking, add corn, and cook, turning occasionally, until charred all over, 4 to 6 minutes.  Remove from heat, and transfer to a baking sheet.

Step 5: Bush each ear of corn evenly with remaining 3 tablespoons lime juice.  Evenly brush all over with mayonnaise mixture.

Step 6: Roll each ear lightly in Cotija cheese, tapping off any excess.

Step 7: Place on a plate, and sprinkle evenly with cilantro, cayenne pepper, and chili powder.  Garnish with lime wedges & serve.

Enjoy this delicious Mexican street corn from Southern Living!