Mexican Street Corn is a super easy side that goes well with so many different things. I made it with a Jalapeno mac the other day.
Yes Jose… I know its called Elote.
Recipe Supplies:
- Corn on the Cobb
- Cilantro
- Lime
- Mexican Crema
- Cojita Cheese (or Feta… I have used parm too)
- Butter
- Cayenne
- Salt
Cream:
Suppose you can’t find Mexican crema like me. You can make something similar with sour cream, heavy cream (and or buttermilk), and lime. I was going for what I had in my frig. Basically, take the sour cream and thin it out with the addition of cream, buttermilk, and lime. You are going for the consistency of a runny sour cream.
Corn:
Chop up the cilantro and clean the ears of corn. Put on a hot grill naked (the corn, not you) and cook for about 8-10 minutes. Rotate a few times.
Once the corn is cooked, coat all the ears with melted butter. Then, with Mexican crema. Salt lightly and dust with cayenne. Add cilantro and Cojita cheese.
