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Cob-less Mexican Street Corn

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Do you love elotes? Always wanted to try them? This is a way to give them a try without smearing your face with mayonnaise (unless you’re into that). Cook your corn and throw it into a bowl with a handful of other tasty ingredients. The cool thing about this recipe is there are a lot of variations if you’d like to substitute out the cilantro, chili powder, etc.

Prep Time: 10 minutes

Cook Time: 5 minutes

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Servings: 6

Ingredients

  • 6 ears of cooked, fresh corn or a 32oz bag of frozen corn
  • Kosher salt
  • 1/2 c. mayonnaise
  • 1/4 c. cotija cheese or feta, plus more for garnish
  • Juice of 2 limes
  • 2 tbsp. chopped fresh cilantro, plus more for garnish (don’t like cilantro? try basil, parsley, or chives.)
  • 1 tbsp. chili powder, plus more for garnish (don’t like chili powder? Try paprika.)
Cob-less Mexican Street Corn

Directions

  1. Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2” water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. If frozen, follow microwave or stovetop cooking instructions.
  2. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
  3. Top with more cotija, cilantro, and a sprinkle of chili powder.
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