Description
This easy elote recipe with Chili Lime Cotija Dust transforms sweet corn into an irresistible, flavorful side dish perfect for any meal, quick enough for weeknights yet impressive for gatherings. It features charred corn with a creamy coating and zesty cheese dust.
Ingredients
- 4 ears fresh corn (or 3 cups (450 g) frozen kernels)
- 0.5 cup (120 g) mayonnaise (or crema, Greek yogurt, or sour cream)
- 1 teaspoon chili powder
- Juice and zest from 1 large lime
- 0.5 cup (50 g) Cotija cheese, crumbled (or feta or vegan parmesan)
- 0.25 cup (10 g) fresh cilantro, chopped (optional)
- 1 tablespoon butter or extra virgin olive oil
Instructions
- Prep Corn: Husk fresh corn ears, removing all silk. If using frozen kernels, thaw them completely first and ensure they are dry.
- Cook Corn: Heat 1 tablespoon butter or oil in a large (10-inch) sturdy skillet over medium-high heat until shimmering. Add corn and cook, stirring occasionally, until kernels are tender-crisp and lightly charred (golden-brown spots), about 8-12 minutes. If it looks dry, splash in 1-2 tablespoons of water to help steam it.
- Mix Coating: While corn cooks, combine 0.5 cup mayonnaise or crema, 1 teaspoon chili powder, and the juice of 0.5 lime in a medium bowl. Stir until smooth and creamy.
- Assemble Elote: Once corn is cooked, transfer it to a large mixing bowl. Add the creamy mayo mixture and toss gently until all the corn is evenly coated and glistening with the dressing.
- Dust with Flavor: Sprinkle generously with 0.5 cup crumbled Cotija cheese, the remaining lime zest, and a pinch of extra chili powder to create the vibrant Chili Lime Cotija Dust.
- Garnish and Serve: Add a sprinkle of fresh chopped cilantro (if using). Serve your delicious elote warm for the best flavor experience.
Notes
For a lighter twist, swap mayonnaise for an equal amount of Greek yogurt or sour cream. For a dairy-free option, use plant-based mayonnaise and a vegan parmesan alternative. Fresh corn is best in summer; use quality frozen kernels in colder months. Store cooked elote kernels in an airtight container for 2-3 days. Avoid overcooking corn (cook until tender-crisp with char marks). Do not skimp on lime juice and zest as it balances richness. Let Cotija cheese come to room temperature before crumbling for better texture.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 0.75 cup (120 g)
- Calories: 280 calories
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 21 g
- Saturated Fat: 7 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 25 mg
Keywords: elote, Mexican corn, side dish, easy, sweet corn, chili lime, cotija, charred, healthy, weeknight