Eloté {Mexican Street Corn}
Local, non-GMO Colorado corn is here! I always get so excited this time of year. I love corn, but usually am too afraid to buy it in the off season since 88% of all corn that is grown is genetically modified- yikes! Luckily there are still a few local Colorado farmers growing corn the right way- including Olathe sweet corn. Sweet corn is a little whiter than normal corn and, like the name suggests, is much sweeter. Plus, you can’t beat the 2 ears for a buck price tag!
I love corn on the cob, but dressing it up makes this one extra tasty. Eloté is a Mexican street corn. When I first heard that it uses mayo I was a little turned off, but when you think about what mayo actually is (oil and eggs) it makes sense. I went for the more traditional style of Eloté, which uses chili powder, lime, cilantro and a Mexican-style feta cheese called Cotija. Cotija is much more mild than regular feta, but crumbles the same way. You can top yours with whatever your heart desires!
Eloté {Mexican Street Corn}
Ingredients
- 4 ears corn
- 1/2 c mayonnaise
- 1/4 c + 2 T Cotija cheese
- 2 limes juice & zest
- 1 T chili powder
- 1 T garlic powder
- 1/2 T salt
- 2 T cilantro minced (plus extra for garnish, if desired)
Instructions
- Preheat the oven to 350F (or preheat the grill if you have one!). Bake the corn in the husks until soft, about 30 minutes.
- While the corn is cooking, combine 1/2 c mayonnaise, 1/4 c Cotija cheese, zest and juice of 2 limes, 1 T chili powder, 1 T garlic powder, 1/2 T salt and 2 T minced cilantro in a small bowl.
- When corn is cooked, peel away husk and coat with the spread. Top with extra Cotija and cilantro to serve.
