Easy Elote Corn
Our take on easy elote corn is cooked on the stovetop, and then slathered with mayo and sour cream and rolled in salty cotija cheese and cilantro.
Prep 15 minutes
Cook 7 minutes
Total 22 minutes
Fat 26
Carbs 21
Protein 9
Yield 4
Ingredients
- 1 tablespoon avocado oil
- 4 ears corn on the cob
- ¼ cup mayo
- ¼ cup sour cream
- 5 oz. cotija crumbled (~1 cup)
- ¼ cup cilantro minced
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- 1 lime sliced into wedges
Instructions
- Heat a large skillet over medium heat. Add 1 tablespoon of avocado oil and add the corn. Cook for 8-10 minutes turning the corn often or until the corn browns. Set aside.
- In a small bowl mix together the mayonnaise and sour cream. Set aside.
- On a large plate add the crumbled cotija, cilantro, chili powder, and cayenne pepper. Toss together.
- To assemble, brush each cob with the mayo and sour cream mixture. Then, roll them in the cotija cilantro mix.
- Serve on a large plate with lime wedges.
Tips & Notes
- Skip the cayenne if you do not want spice.
- To add more spice; increase the cayenne pepper to ½ teaspoon and/or drizzle with your favorite hot sauce. We like Valentina and Tapatío.
- Tajin is another great addition to this recipe.
- If you want to serve smaller portions, cut the cobs in half. And then you can just roll them in the mayo sour cream mixture.
- Grill the corn by brushing it with a bit of oil and then place it on the grill for 8-10 minutes, turning often.
Nutrition Facts
Calories: 332kcal | Carbohydrates: 21g | Protein: 9g | Fat: 26g | Fiber: 2g | Sugar: 7g