Elote sin Cob

July 29, 2011
1 Ratings
  • Serves 6
Author Notes

This is a recipe that needs a little artistic license as you have to eye-ball ingredients as the amount of corn you get off of the cob can vary and I never measure how much corn I get. It is very easy and takes 5 minutes to make after pulling the corn off of the grill. I recommend grilling with wet soaked husks at it will steam the kernels a bit on the BBQ and keep flare-ups tampered. This is a dish that always gets rave reviews well out of proportion to your effort and can easily be scaled up or down. I give it a Spanglish name because this is not your traditional Elote, but is obviously heavily influenced by it. - kirklandj —kirklandj

Test Kitchen Notes

After making Merrill's version of elote (which incidentally is also sin Cob) earlier this summer, I was very much looking forward to trying this version. It doesn't disappoint. This version by kirklandj has more tang due to a greater amount of sour cream, giving the dish a brighter, more summery vibe. It also has a great complexity of flavors, thanks to the acidity of the lime, the nuttiness of the cheese, the herbaceous quality of the cilantro, and the heat of the smoked paprika. I grilled the corn with wet husks as the recipe suggested, but next time I would remove the husks to give the corn that distinctive grilled flavor. - forester_lady —duclosbe1

What You'll Need
  • 4 ears of corn
  • 2 limes
  • 8 ounces Cotija cheese
  • 1 handful Chopped cilantro
  • 1/2 cup Honduran Cream (You can substitute crema fresca or sour cream)
  • Smoked paprika
  • salt
  • Pepper
  • Chipoltle powder
  1. Soak corn in water with husks still on for 1 hour or more. Then throw them on the BBQ grill with husks still on until done (approx 30 minutes) I like to get a little char on the kernels through the husks, but you don't want to overcook them and dry the kernels out.
  2. Cut corn off of the cob and place in bowl. The amounts of the next ingredients will vary depending on how much corn you got off of the cob and how big your cobs were so use some artistic license.
  3. Mix in juice of the two limes, half of the crema. Add more crema to taste/consistency. Do not make it soupy but let it cover all of the kernels.
  4. Add spices to taste and mix. A few heavy sprinkles of each should do it.
  5. Crumble cotija cheese to dice sized pieces or smaller and mix. Finally add cilantro and mix.
  6. Chill and serve cold as a side or luke warm with a dish (crema will have cooled off the hot corn). My favorite is to add this to a tortilla and top with carne asada for fajitas
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  • duclosbe1
  • Rebecca
  • kirklandj

5 Reviews

Rebecca June 4, 2014
Rebecca June 4, 2014
this is called an eskite where i'm from. in los angeles this is a super popular snak that vendors (elot men, or eskite men) sell out of a cart generally. in Los Angeles they use mayo, not crema, but i always skip it. i get butter, cotija, paprika, cilantro, corn (duh) and lots of lime. so good. i love that this recipe is listed here! its a great salad.
kirklandj August 18, 2011
Adding thanks for the testing Forester_Lady
duclosbe1 August 20, 2011
No problem! It's really a great recipe. Next time I go camping, this is going on the fire.
kirklandj August 18, 2011
Noted on the removing husk suggestion.

I think because I grill over high heat, often a campfire, (and should have specified that) I still get good grill marks and some toasty orange, slightly blackened kernels through the husk.