Elote - Mexican Street Corn
Blistered corn brushed in a creamy, tangy sauce and covered in cojita, tajin and lime.
Servings: 6
Ingredients
- 6 fresh ears of corn, shucked and cleaned
- 2 tablespoons of butter, softened
Mexican Crema Sauce
- 1/3 cup of Mexican crema
- 1/3 cup of mayonnaise
- 1/2 teaspoon of garlic powder
- 1/4 teaspoon of chili powder
- 1/4 teaspoon of salt
- 1/8 teaspoon of chipotle chili powder
- 1/8 teaspoon of tajin seasoning
- 1 teaspoon of fresh lime zest
- the juice from half of a lime
- 1 tablespoon of cojita, crumbled
- 1 tablespoon of cilantro, finely chopped
Garnishes
- cojita, cumbled
- lime zest
- chili powder
- tajin seasoning
Instructions
- Set your oven to high broil
- Place shucked, cleaned ears of corn onto a flat baking sheet and brush them with softened butter
- Broil, turning occasionally, until the corn is blistered on all sides
- Whisk all of the sauce ingredients into a bowl and mix until fully combined
- Using a silicone or pastry brush, paint the sauce over each ear of corn
- Garnish with additional crumbled cojita, lime zest, chili powder and tajin seasoning