Elote Off the Cob (Mexican Street Corn)

By the.beet.generation
July 29, 2018
4 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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.

More Great Recipes:
Salad|Mexican|Vegetable|Make Ahead|Father's Day|Summer|Fourth of July|Mother's Day|Spring|Vegetarian|Side|Appetizer