Description
This recipe has exploded in popularity because it serves as the perfect side dish for taco nights, backyard BBQs, or even as a prepped-ahead healthy lunch. By off-the-cob preparation, you ensure that every single kernel is coated in the luxurious dressing of mayonnaise, sour cream, and lime juice. Whether you are using fresh summer corn or high-quality frozen kernels, this dish brings a burst of sunshine and culture to your table.
Ingredients
The Corn Base:
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4 cups Corn kernels (freshly cut from the cob, frozen, or canned/drained)
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2 tbsp Unsalted butter
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1 tbsp Olive oil
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½ cup Chicken broth or water (to help steam the kernels)
The Creamy Dressing:
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¼ cup Real Mayonnaise (Dukes or Hellmann’s preferred)
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¼ cup Mexican Crema or Sour Cream (Daisy)
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2 cloves Garlic, finely minced
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2 tbsp Fresh cilantro, chopped
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Juice of 1 large lime (plus wedges for serving)
The Toppings & Spices:
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½ cup Cotija cheese, crumbled (or Feta as a substitute)
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1 tsp Chili powder or Ancho chili powder
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½ tsp Smoked paprika
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Salt and black pepper to taste
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Optional: A dash of Tajín seasoning or hot sauce (Valentina or Cholula)
Instructions
In a large skillet or deep pan, heat the butter and olive oil over medium-high heat. Once the butter is bubbling, add the corn kernels. Sauté for about 5–7 minutes, stirring occasionally. You want the corn to develop small “char” marks or golden-brown edges to mimic the flavor of a street grill.
Add the chicken broth (or water) to the skillet and immediately cover with a lid. Reduce the heat to medium and let the corn steam for about 3–4 minutes. This ensures the kernels are plump and juicy rather than dry or chewy. Once the liquid has mostly evaporated, remove the lid.
In a small mixing bowl, whisk together the mayonnaise, sour cream (or crema), minced garlic, and lime juice. This creates the “sauce” that gives elote its signature rich consistency.
Turn the heat to low. Stir the creamy mixture into the corn until every kernel is well-coated and the sauce is warm. Fold in half of the crumbled Cotija cheese and half of the chopped cilantro. Season with chili powder, smoked paprika, salt, and pepper. Stir gently to incorporate.
Scoop the warm corn mixture into individual clear cups or small bowls. Top each cup with the remaining Cotija cheese, a sprinkle of extra chili powder, and the rest of the fresh cilantro. Place a fresh lime wedge on the rim of each cup for guests to squeeze over just before eating.
Notes
If you are using canned corn, ensure it is drained and rinsed thoroughly. Canned corn has a higher sodium content, so be cautious when adding extra salt to the final dish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 295 kcal
- Sodium: 410mg
- Fat: 18g
- Carbohydrates: 28g
- Protein: 7g