Mexican Street Corn
Elote is corn on the cob slathered in mayonnaise, seasonings, and cheese. When corn is cut off the cob, seasoned the same seasonings as elote and put into a bowl, it's called esquites. Both are served up as street food in Mexico, but there's no reason why you can't enjoy this in your own kitchen.
Ingredients
- 2 Tablespoons butter
- 2 pounds whole kernel corn frozen or freshly cut off the cob
- 4 cloves garlic minced
- 2 jalapenos seeded and finely chopped
- ½ cup red onion finely chopped
- ½ cup cotija cheese or queso fresco crumbled
- 6 Tablespoons fresh cilantro finely chopped
- 6 Tablespoons mayonnaise
- 1 teaspoon chili powder
- 2 limes juiced
- salt and pepper to season
Instructions
- If using whole ears of corn, you can cook them one of two ways. 1) Shuck them, and slather them with butter. Rewrap with the husks or in aluminum foil and grill them to get that charred taste reminiscent of authentic Mexican street corn. When they are done, cut the kernels off the cob and proceed.2) Shuck them, cut the kernels off, then cook them in a skillet with the butter for about 10 minutes, stirring occasionally, until golden and caramelized. Use this same method for frozen corn.
- When the corn is done, add the garlic and let it cook for about 2 minutes, until fragrant. Remove from heat and add the corn to a mixing bowl.
- Add the remaining ingredients and stir until combined. Taste, and adjust seasonings as needed.
- Serve immediately with tortilla chips or as a side dish. Or refrigerate in a sealed container for up to five days.
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