Meal Prep · Mexican
Elote
Experience the vibrant flavors of authentic Mexican street corn, grilled to perfection and slathered in a creamy, tangy sauce.
Ingredients
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Step-by-step- Prepare the corn: You can grill, boil, or roast the corn. For grilling, preheat a grill to medium-high heat. Place husked corn directly on the grill grates and cook, turning occasionally, until kernels are tender and slightly charred, about 10-15 minutes. Alternatively, boil corn in salted water for 5-7 minutes until tender, or roast in a 400°F (200°C) oven for 20-25 minutes.
- Make the crema sauce: In a medium bowl, combine the mayonnaise, Mexican crema (or sour cream), 1/4 cup of the crumbled Cotija cheese, lime juice, chili powder, cayenne pepper (if using), and a pinch of salt. Mix well until smooth and creamy.
- Dress the corn: Once the corn is cooked and slightly cooled (but still warm), spread a generous amount of the crema sauce evenly over each ear of corn. You can use a brush or a spoon.
- Garnish and serve: Sprinkle the remaining Cotija cheese over the dressed corn. Dust with additional chili powder or Tajín, and garnish with fresh cilantro. Serve immediately with extra lime wedges on the side.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 9 g |
| Carbohydrates | 35 g |
| Fat | 22 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 2-3 days
Store leftover dressed elote in an airtight container. For best results, remove kernels from the cob before storing if you anticipate leftovers.
Freezer Not recommended
Freezing prepared elote is not recommended as the sauce can separate and the corn texture may become mushy. However, cooked corn kernels can be frozen for up to 3 months.
Reheat Microwave/Oven
If corn is on the cob, briefly warm in the microwave or a low oven until heated through. If kernels are removed, gently warm in a pan on the stovetop over low heat, stirring occasionally, or microwave in short bursts.
Chef’s Corner
- For the most authentic flavor, grilling the corn is highly recommended as it adds a smoky depth that boiling or roasting cannot replicate.
- Don’t skimp on fresh lime juice! It’s crucial for balancing the richness of the sauce and brightening all the flavors.
- If Cotija cheese is unavailable, a good substitute would be crumbled feta cheese, though it will have a saltier, tangier profile.
- Experiment with different chili powders or hot sauces to customize the heat level to your preference.
