Description
Enjoy a delicious and less messy Mexican street corn bowl, packed with creamy sauce and your favorite toppings. This recipe makes elote easy to eat and enjoy!
Ingredients
Scale
- 4 ears of corn, shucked
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped red onion
- Lime wedges for serving
Instructions
- Preheat your grill or a grill pan to medium-high heat.
- Grill the corn kernels until they are lightly charred and tender, about 8-10 minutes, turning occasionally. Alternatively, you can cut the kernels off the cob and sauté them in a skillet with olive oil until tender and slightly browned.
- In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
- In a serving bowl, combine the grilled or sautéed corn kernels with the creamy sauce. Toss gently to coat.
- Top the corn mixture with crumbled cotija cheese, chopped cilantro, and chopped red onion.
- Serve immediately with lime wedges on the side.
Notes
- For a spicier kick, add a pinch more cayenne pepper or a diced jalapeño.
- If cotija cheese is unavailable, feta cheese can be substituted.
- Feel free to add other toppings like diced avocado or a drizzle of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350
- Sugar: Approximately 8g
- Sodium: Approximately 400mg
- Fat: Approximately 25g
- Saturated Fat: Approximately 5g
- Unsaturated Fat: Approximately 20g
- Trans Fat: 0g
- Carbohydrates: Approximately 25g
- Fiber: Approximately 4g
- Protein: Approximately 8g
- Cholesterol: Approximately 15mg