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Mexican Street Corn (Elote)
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Description
Think of zesty, salty, slightly creamy corn with a Mexican flair, and you’ve got the idea. The real name for this kind of dish is elote, but for the sake of pronunciation, we’ll call it Mexican Street Corn.
This easy side dish needs just 5 ingredients and about 30 minutes of your time. It’s another make-ahead marvel, too, so you can whip it up hours ahead of when you’re going to chow down.
Ingredients
- 3 ears Corn, Shucked
- 2 Tablespoons Mayo (we Use The Mayo With Olive Oil)
- 1 teaspoon Trader Joe’s Chile Lime Seasoning (See Note)
- 2 Tablespoons Chopped Cilantro Leaves
- 2 Tablespoons Crumbled Cotija Cheese
Preparation
Wrap each ear of corn in foil. Roast at 400ºF for 25 minutes, until kernels are tender. Remove from foil and allow to cool. To easily remove cooked kernels, place corn cob vertically in the circle center of a bundt pan. Cut down the side of the cob and let the kernels fall into the well of the pan.
In a medium bowl, stir corn kernels, mayo, chile lime seasoning, cilantro, and cotija. Serve immediately or refrigerate until ready to eat (up to 1 day). Can be served warm, cold, or at room temperature.
Note: If you don’t have Trader Joe’s chili lime seasoning, substitute with the juice of 1 lime, 1/2 teaspoon chili powder, and 1/4 teaspoon kosher salt.
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