Elotes - aka Mexican street corn - can be made quickly with this recipe, even in the middle of winter when fresh corn on the cob is a distant memory

Elotes (aka Mexican Street Corn)

March 11, 2014 by Michelle

I miss summer. And I really miss the food that comes with summer. I can’t wait until we’re eating outside after having grilled our dinner, having freshly picked fruit and other goodies that just aren’t the same during this long, cold, dreary winter. We had a little taste of spring at least yesterday, with weather that went into the 50s for the first time in months. Needless to say, that was all the excuse I needed to pretend like summer was here and make myself some Mexican street corn.

Elotes - aka Mexican street corn - can be made quickly with this recipe, even in the middle of winter when fresh corn on the cob is a distant memory

Street food is so much fun, and I adore the offerings we have in Chicago. Walk down any of the neighborhoods on the north side, and you’ll find people pushing carts with their offerings made fresh and cheap. One of my favorites is the Mexican street corn, with its crunchy texture, burst of roasted corn, the tang from the lime and mayo, and of course the heat from the chilis. And oh the cojita cheese!

While these are traditionally made on the cob with the whole ear grilled and slathered with goodness, I’ve had them often enough in cups with the ears removed from the cob that I decided to fake it with frozen corn, since that’s all I have for another several months. My husband, of course, looked at me blankly when I told him I was making Mexican street corn. It wasn’t until I made him google images for it that he gave me a disgusted look and told me that of course he knew what elotes is. All I had to do was give him the right name.

Eh, details. Elotes or Mexican street corn, it’s all good, right? The women at Mister Man’s preschool used to make this for our Cinco de Mayo festival each year, and I helped them often enough to make my own version that well, it’s possible that my husband didn’t get any of that first batch because I ate the entire thing for lunch. Yep, it was tasty alright!

Elotes aka Mexican Street Corn

Ingredients:
4 c frozen corn (a 1lb bag)
2 T grapeseed oil
1/4 c mayonnaise
1 T chili powder and/or hot sauce
1/3 c cojita cheese
2 limes, juiced
2 T cilantro

Directions:
Heat a large heavy pan. Once it is hot, add the oil (this helps to create a nonstick surface in a regular pan). Add the corn, and cook for 10-15 minutes, stirring periodically.

Corn before being cooked for Elote

When the corn has started to pick up a beautiful roasted color, turn off the heat.

Once the corn is roasted, it takes on a gorgeous color and adds so much flavor

Add the mayonnaise, 3 tablespoons of the cojita cheese, lime juice, and the chili powder and/or hot sauce. Stir until mixed.

Add ingredients for elotes directly to the pan once the corn is roasted

Chop your cilantro, and add that once the corn has cooled for a few minutes (usually about as long as it takes to chop the cilantro fortunately). Stir to distribute it.

Serve immediately in cups or bowls, topping with the remaining cojita cheese.

This can be refrigerated and eaten cold or hot over the next two days. Ideally, you can make this during the summer, roasting the corn on your grill with it still on the cob and simply slathering it with the mayo, then sprinkling on the chili powder and cheese before juicing the lime directly over the still hot corn. Until then, this version will suffice!

Elotes (aka Mexican Street Corn)1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: Serves 4-6

Elotes (aka Mexican Street Corn)1

Ingredients

  • 4 c frozen corn (a 1lb bag)
  • 2 T grapeseed oil
  • 1/4 c mayonnaise
  • 1 T chili powder and/or hot sauce
  • 1/3 c cojita cheese
  • 2 limes, juiced
  • 2 T cilantro

Instructions

  1. Heat a large heavy pan. Once it is hot, add the oil (this helps to create a nonstick surface in a regular pan). Add the corn, and cook for 10-15 minutes, stirring periodically.
  2. When the corn has started to pick up a beautiful roasted color, turn off the heat. Add the mayonnaise, 3 tablespoons of the cojita cheese, lime juice, and the chili powder and/or hot sauce. Stir until mixed.
  3. Chop your cilantro, and add that once the corn has cooled for a few minutes (usually about as long as it takes to chop the cilantro fortunately). Stir to distribute it.Serve immediately in cups or bowls, topping with the remaining cojita cheese.

Notes

This can be refrigerated and eaten cold or hot over the next two days. Ideally, you can make this during the summer, roasting the corn on your grill with it still on the cob and simply slathering it with the mayo, then sprinkling on the chili powder and cheese before juicing the lime directly over the still hot corn. Until then, this version will suffice!

http://www.honestandtruly.com/elotes-mexican-street-corn-recipe/

  • Trackbacks

  • Trackback from Herbed French Potato Salad
    Wednesday, 16 April, 2014

    […] for them. In addition to the Mexican themed night where I made my Mexican sheetcake brownies and elotes, there was also a French themed night. When they asked for a French potato salad, I knew that was […]

  • Trackback from Chipotle Burgers With Jalapeno Mayo - Honest And Truly!
    Monday, 24 August, 2015

    […] in place of my normal seasoning was a no brainer. The same holds true with corn. I love to make elotes, so why not take some of those same flavors and translate it to corn on the grill? Oh is my family […]

Leave a Comment

Your email is never shared.
Required fields are marked *