Elote Off the Cob (Mexican Street Corn)

By the.beet.generation
July 29, 2018
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Author Notes: I wanted to make an Elote that was a little bit more eater friendly. Can be eaten as a side or makes a nice dip with tortilla chips.sthe.beet.generation

Serves: 4-6
Prep time: 30 min
Cook time: 10 min

  • 2 pounds Frozen corn kernels, substitute fresh if your in season
  • 3/4 cup Crumbled cotija cheese
  • 1/2 cup Mayonaisse
  • 1/2 cup Sour cream
  • 1/2 cup Chopped cilantro
  • 1/4 cup Fresh lime juice, plus zest from one lime
  • 1 teaspoon Ancho chili powder
  • Salt and pepper to taste
  1. Defrost corn and broil till lightly browns, stirring once, about 8-10 minutes total
  2. Mix remaining ingredients in a large bowl
  3. Add the roasted corn to the mixture and stir to evenly combined. Can be serves warm or at room temperature.

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