I figured heck, why not extend garden week just one more day?! I know most of you probably don’t grow your own corn, but it’s peak season right now in farmers markets and grocery stores so here’s a great variation from your plain ‘ol corn on the cob. Elote is a classic street food in Mexico. It has lots of variations, but it generally involves a slathering of mayo (I know, sounds weird but trust me!), crumbled Mexican cheese, chili powder and fresh lime juice. This is my variation. I lighten things up (both calorie and taste wise) by mixing the mayo with some sour cream and then I add the spices right into that mixture instead of putting them all on separately. I also add some lime zest for an extra zing and a little cayenne for heat. If you’ve never tried Elote, you MUST! It’s super easy and ridiculously good.

Elote: Mexican Style Corn on the Cob
Recipe by Our Best Bites

4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can’t find Cotija)

*Cotija is similar to Parmesan cheese. It has awesome flavor and a great texture. You may have never noticed it before, but it’s available in most regular grocery stores. It’s often near the cream cheese/refrigerated cheeses. If for some reason you can’t find it at your store, a latin market is sure to have it. It’s worth looking around for if you need to. It usually comes in a hard, round block (shown below) and it crumbles easily.

Alrighty. Start by cooking your corn. I prefer grilled corn (surprise surprise!) because the extra smoky flavor and charred kernals (or husk) adds a lot to this ethnic dish, but any way you cook it will be just fine, so bust out the boiling water if you need to.

Click here for a full tutorial on grilling corn

While your corn is cooking, prepare the rest of the ingredients. Start by using a fine-holed cheese grater to grate the Cotija and put it on a plate big enough to roll your corn cobs on.

Now whip up the spread. Mix the mayo and sour cream in a small bowl. Zest some of the lime zest in and then squeeze in the juice. Add the chili powder, cayenne, and salt.

Stir it all up and set aside. You can make this part ahead of time if you want to. Just store it covered, in the fridge.

Keep the spices out and a few extra lime wedges. When your corn is finished cooking and piping hot, use a spoon to spread on some sauce. Then roll it in the grated cheese.

If you want, sprinkle on a little extra chili powder on top and squeeze a lime wedge on before inhaling. Er, I mean eating.

And why take my word on how good this is when you can take his?

My little guy spent FORTY-FIVE minutes on this corn cob. And he screamed his head off when I took it away. A face like that doesn’t lie!


Make it a meal with some of this yummy stuff!

Lime-Chili Rubbed Steak
Taco Chicken
Best Fajitas Ever
Homemade Tortillas
Black Bean Soup
Quick and Easy Black Beans
Creamy Chicken Taquitos
Shredded Beef Taquitos

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