Tuesday, July 6, 2010

"Elote" Mexican Corn on the Cob

I always feel guilty taking a healthy vegetable and making it fattening, but this side dish is WAY too good to pass up. My husband asks for this corn all year round, and just named it one of his top 3 favorite foods of ALL TIME.

The recipe calls for Cojita cheese, which can be found at almost any grocery store right in the regular cheese isle. Since I don't cook with a whole lot of Cojita, I like to buy a block, grate the whole thing, then divide it into 3 baggies and freeze the extras for a later use.


"Elote" Mexican Corn on the Cob
-Recipe from Our Best Bites-

4 ears corn on the cob
3 Tbs. mayo
2 Tbs. sour cream
1/4-1/2 tsp. lime zest
juice from 1/2 a lime
1/4 tsp. cayenne pepper
1/4 tsp. chili powder
pinch kosher salt
1 c. crumbled Cotija Cheese (or queso fresco)

Grate Cotija cheese with a fine-hole cheese grater and place on a plate.

Cook corn by method of choice (I either grill it or boil it with a few tablespoons of sugar in the water).

While it's cooking, combine mayo, sour cream, lime zest, lime juice, chili powder, and pinch of salt.

When corn is finished cooking, immediately spread spread all over it and then roll corn cob in grated cheese. Serve with lime wedges for squeezing and extra chili powder or cayenne sprinkled on top if desired.

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1 comment:

  1. yummy yum yum! we just ate this with fajitas and it was sooo yummy! thanks for the recipe.

    btw--if you ever have left over cotija, try this sandwich: http://giverslog.com/?p=2516. I've eaten it three times in the last two days! it's fantastic.

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