Mexican street corn (elote) is an amazing dish -- when fresh corn on the cob is in season. When it's off-season, or you want an eat-with-a-fork version, I got ya covered.
Ingredients
24 oz/3 cups corn kernels (fresh or frozen)
3 Tablespoons sour cream or plain Greek yogurt
3 Tablespoons mayo
1/2 fresh lime, squeezed
1 cup crumbled or shaved cotija cheese
1/2 of a red pepper, finely minced
1/2 cup chopped cilantro
2 Tablespoons chili-lime seasoning
Preparation
- Preheat oven to 350. Grease/spray a casserole dish with non-stick spray or oil.
- If the corn is frozen, cook or steam it according to the package directions and set aside.
- De-seed and mince the red pepper. Remove the cilantro leaves from the stems and chop the leaves finely.
- Stir together your sour cream, mayo and lime juice in a small bowl.
- Stir the red pepper, cilantro, chili-lime seasoning and sour cream/lime mixture into the corn. Stir in 1/2 cup of the cotija cheese.
- Spoon the corn mixture into the casserole dish, evenly. Sprinkle with 1/2 cup cotija cheese. (I also lightly sprinkled more chili-lime seasoning on top of the cheese.)
Cooking & Serving
Cover with foil and bake at 350 for 20 minutes. Uncover and cook another 10 minutes until cheese is melty and corn is heated through (check the middle with a spoon).
A Little Backstory
Two more ideas for this recipe!
- Make this recipe right up until the last step. But instead of spooning into a casserole dish and covering with more cheese, put it into a serving bowl and serve it as a cold side salad.
- Instead of serving it as a cold salad, put it into a serving bowl and add diced fresh tomatoes, minced red onion and more cilantro -- and voila, you've got one hell of a nice dip for tortilla chips.
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