I fell in love with elote (Mexican street corn) when I moved to New York. Growing up in Miami, Mexican food was never a huge part of our diet, but when I moved to New York, it is about a weekly go to. Since then, elote has become one of my favorite appetizers. Since Cinco De Mayo is tomorrow, I thought I would share with you this delicious elote recipe.
Unfortunately, I do not have a an outdoor patio in my NYC apartment and cannot use a grill, so I resort to cooking the corn in the oven which comes out just as tasty, although I can’t wait to have a BBQ in the future. It is fairly easy to make and makes for a killer appetizer. Let me know what you think in the comments below!
Ingredients
- 4 ears Corn
- ⅓ cup Mayonnaise
- ⅓ cup Sour Cream
- 1 tbsp Lime juice
- 1 clove Garlic pressed
- 1 tsp Chili powder
- ½ tsp Cayenne pepper
- ¼ tsp Salt
- Cojita cheese
- Lime
Instructions
- Preheat the oven to 375 F. Meanwhile, cut the tip of the corn and peel the outer first layers of the ears, until you have just a thin layer of the skin. When the oven is preheated, place the ears of corn inside for 30 minutes, turning halfway. If you would like to shuck the corn all the way you can, just wrap the corn in aluminum foil prior to placing it in the oven.
- While the corn is in the oven, place the mayonnaise, sour cream, lime juice, pressed garlic, and cilantro in a bowl and mix.
- Place the chili powder, cayenne pepper and salt in a small bowl and mix.
- Once the corn is done cooking in the oven, carefully shuck the remaining layers of the corn. Spread the mayonnaise, sour cream, lime juice, pressed garlic, and cilantro on the corn. Grate the cojita cheese on top. Sprinkle the spice mix over the corn. Serve with a lime wedge and Enjoy!
Tried this recipe?Make sure to post and tag @ForTheLoveOfSazon on Instagram & #ForTheLoveOfSazon!
