Eloté {Mexican Street Corn}

Name: Eloté {Mexican Street Corn}
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
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))

August 2, 2015 1 comment Article Recipes, Side Dishes, Snacks, Vegetables

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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}

Eloté aka Mexican street corn combines corn with aioli, lime and cotija cheese. Take your corn-on-the-cob to the next level with this classic recipe.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Side Dish, Snack, Street Food

Cuisine Mexican

Servings servings

Calories 238 kcal

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.

Nutrition

Calories: 238kcalCarbohydrates: 7gProtein: 2gFat: 23gSaturated Fat: 5gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 20mgSodium: 1189mgPotassium: 112mgFiber: 2gSugar: 2gVitamin A: 684IUVitamin C: 10mgCalcium: 68mgIron: 1mg

Keyword aioli, corn, cotija, elote, Mexican

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