Mexican Street Corn (Elotes)
Grilled sweet corn slathered with cream, then dusted with cheese and chili powder (tajin) is a perfect side dish for your next fiesta. Can be served on or off the cob.
Ingredients
- 3 ears of shucked sweet corn
- ½ cup of sour cream or natilla
- 1 tablespoon of mayonnaise
- ½ cup of parmesan cheese
- 2 tablespoons of chopped cilantro
- 1 tablespoon of tajin pepper powder or to taste
Directions
- Grilling the corn is the best method for extra smokiness, but boiling also works.
- In a bowl, mix the cream with mayonnaise, and in a separate shallow plate mix the parmesan with the tajin.
- Brush the warm cobs with cream mixture before rolling in cheese until entirely covered.
- Garnish with cilantro.
If you opt for serving the corn off the cob and in little bowls, cut off the cooked kernels and mix with cream and then top with cheese, tajin, and cilantro.