A delicious and easy-to-make side dish that embodies the vibrant flavors of Mexican street food. This dish, also known as elote, combines sweet corn with creamy, tangy, and spicy elements, resulting in a mouthwatering treat that’s perfect for summer picnics, barbecues, or any gathering.
Ingredients
Scale:
4 cups fresh corn kernels (about 6 ears of corn) or frozen corn
1/2 cup mayonnaise
1/2 cup sour cream or Greek yogurt
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup crumbled cotija cheese
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Sliced jalapeños (optional)
Instructions
If using fresh corn, boil the ears in salted water for about 5-7 minutes until tender. Let the corn cool before removing the kernels from the cob using a sharp knife. If using frozen corn, thaw it in the microwave or under cold running water, then drain any excess moisture.
In a large mixing bowl, combine the mayonnaise, sour cream (or Greek yogurt), chili powder, garlic powder, smoked paprika, and a pinch of salt and pepper. Mix until smooth and well combined.
Fold the corn kernels into the creamy mixture, ensuring all the corn is evenly coated. Taste and adjust seasoning as needed.
Transfer the corn mixture into serving cups or a large bowl. Top with crumbled cotija cheese and chopped cilantro. Add sliced jalapeños if desired.
Garnish with lime wedges on the side for a fresh squeeze of lime juice before serving.
