Elote Corn
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Elote Corn
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Elote is the famous corn on the cob served on the streets of Mexico! In this recipe, the corn is grilled until beautifully charred and then dressed with a creamy mayo mixture flavored with lime, chili powder and garlic. A great side dish for your summer cookout or BBQ!
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Ingredients
- 8 ears fresh sweet corn
- 1 tablespoon vegetable oil
- ½ cup mayonnaise
- ½ cup Mexican Crema (or sour cream)
- 1 clove garlic finely minced
- ⅓ cup chopped cilantro divided
- ¾ teaspoon chili powder divided
- Juice of 1 lime
- ½ cup crumbled cotija cheese divided
- Lime wedges for serving
Instructions
- Start by shucking the corn. Remove the husks and silk, or - if desired - leave some of the husks on to form a handle. You can do that by pulling them back to the bottom of the corn ear, then gathering them together and tying with a piece of husk or string. If you choose to completely husk the corn, I recommend inserting a wooden skewer on each corn, so it's easier to hold and eat!
- Preheat your gas or charcoal grill to medium high for at least 10 minutes.
- While the grill is preheating, mix the mayo, Mexican crema (or sour cream), garlic, ¼ cup chopped cilantro, ½ teaspoon chili powder, lime juice and ¼ cup Cotija cheese in a bowl. Taste and season with salt if you think it's necessary. Reserve.
- Brush the corn ears with vegetable oil. Place the corn on the grill and cover, cooking for 2-3 minutes per side, until charred all around.
- Brush the corn with the dressing, then sprinkle the extra Cotija cheese, cilantro and chili powder.
- Serve immediately, with lime wedges!
Equipments used:
Notes
- Oven/Stove Instructions
- To cook in the oven, roast the corn at 400ºF for about 30 – 40 minutes. Turn every 10 minutes or so, until slightly charred.
- If you prefer cooking on the stove, you can cook the corn on a hot cast iron skillet, over medium-high heat, until charred on all sides. If you choose this method, I recommend fully husking the corn, as the husk can catch fire on the stove.
- You can also boil the corn. This is not my favorite option, as you won’t have the beautiful and flavorful charred bits.
- Leftovers
- If already dressed, leftovers will keep in the fridge for up to 3 days. You can eat them cold or use them to make other dishes (see post for suggestions). I don't recommend reheating the dressed corn.
- If the elotes are not yet dressed, you can reheat the grilled corn in the oven (350ºF for 15 minutes) and then brush with the dressing.
Nutrition Information
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Serving
1elote
Calories
242kcal
(12%)
Carbohydrates
19g
(6%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
22mg
(7%)
Sodium
272mg
(11%)
Potassium
269mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
388IU
(8%)
Vitamin C
9mg
(10%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1elote | |
| Calories | 242kcal | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 22mg | 7% |
| Sodium | 272mg | 11% |
| Potassium | 269mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 9mg | 10% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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