ELOTE’ Mexican Street Corn



5 ears of shucked corn

1/3 cup mayonnaise

1/3 cup of crema Mexicana

1/2 cup crumbled cotija cheese

¼ cup melted unsalted butter

1 tablespoon chili powder

1 tablespoon chopped fresh cilantro

sea salt to taste


Add the shucked corn to a large pot of salted boiling water and cook them for 10 to 12 minutes or until tender. See chef notes for grilling.

Mix the mayonnaise, crema, and optional salt until combined. Brush the cooked corn on the cob with melted butter. Next, brush each cob with the mayonnaise and crema mixture.

Generously spoon on the cotija cheese completely covering the corn. Sprinkle the chili powder on all sides of the corn. Garnish with optional chopped fresh cilantro.




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