Description
This recipe transforms canned corn into a vibrant, tangy elote side dish with a smoky char and creamy finish, perfect for quick weeknight meals or taco Tuesdays.
Ingredients
Scale
- 15 oz (425 g) canned whole kernel corn, drained and patted very dry
- 1 tbsp (15 ml) olive oil
- 0.25 cup (60 g) mayonnaise (vegetable oil based)
- 0.25 cup (60 g) sour cream or Mexican crema
- 1 tbsp (15 ml) fresh lime juice
- 1 tbsp (15 ml) harissa paste
- 0.5 cup (50 g) Cotija cheese, crumbled
- 1 tsp (5 g) chili powder, plus additional for garnish
- 0.25 tsp (1 g) sea salt, or to taste
- 0.25 cup (30 g) shelled pistachios, lightly toasted and roughly chopped
- 0.25 cup (15 g) fresh cilantro, finely chopped, plus a small sprig for garnish
Instructions
- Prepare the Corn: Thoroughly drain 15 oz (425 g) canned whole kernel corn and pat it very dry with paper towels to ensure proper charring.
- Char the Corn: Heat 1 tbsp (15 ml) olive oil in a large non-stick or cast-iron skillet over medium-high heat until it shimmers. Add the drained, dried corn and cook for 7-10 minutes, stirring occasionally, until many kernels are lightly charred and tender-crisp.
- Make the Dressing: While the corn cools slightly, whisk together 0.25 cup (60 g) mayonnaise, 0.25 cup (60 g) sour cream or crema, 1 tbsp (15 ml) fresh lime juice, 1 tbsp (15 ml) harissa paste, 1 tsp (5 g) chili powder, and 0.25 tsp (1 g) sea salt in a small bowl until smooth and well combined.
- Combine and Coat: Pour the harissa-lime dressing over the warm charred corn kernels. Stir gently until every kernel is evenly coated with the creamy sauce.
- Garnish and Serve: Transfer to a serving bowl. Sprinkle generously with 0.5 cup (50 g) crumbled Cotija cheese, 0.25 cup (30 g) toasted, chopped pistachios, and 0.25 cup (15 g) finely chopped fresh cilantro. Dust with extra chili powder and a cilantro sprig. Serve immediately while warm.
Notes
For a quicker version, you can skip charring the corn and just mix it with the dressing. Ensure corn is very dry before charring for best results. Light mayonnaise or Greek yogurt can be used for healthier options. Feta cheese is a good substitute for Cotija.
- Prep Time: 5 minutes
- Cook Time: 9 minutes
- Category: Side Dish
- Method: Stovetop, Charring
- Cuisine: Mexican
Nutrition
- Serving Size: 0.75 cup (approx 180 g)
- Calories: 330 calories
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 27 g
- Saturated Fat: 8 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 30 mg
Keywords: elote, canned corn, Mexican street corn, side dish, easy recipe, quick meal, creamy, spicy, charred corn, weeknight