Mediterranean Elote Food

ELOTE (MEXICAN STREET CORN)

Elote (Mexican Street Corn) image

Learn how to make elote with this simple recipe! We'll top grilled corn on the cob with a tangy blend of mayonnaise, lime, chili powder, and finish it with a heavy sprinkle of Cotjia cheese and cilantro. Serve elote as a snack or appetizer, or as a side dish to any Mexican meal. Recipe yields 4 elotes; multiply as needed.

Provided by Cookie and Kate

Categories Side dish

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 ears of grilled corn on the cob
1/4 cup mayonnaise
1 1/2 teaspoons lime juice
½ teaspoon chili powder, plus more for sprinkling
Pinch of cayenne pepper (optional, for extra heat)
¼ teaspoon kosher salt or a pinch of fine salt
2 ounces (about 1/2 cup) finely grated Cotija cheese*
2 tablespoons finely chopped cilantro

Steps:

While you're grilling your corn, prepare the chili-mayo sauce and Cotija-cilantro blend. In a small bowl, combine the mayonnaise, lime juice, chili powder, optional cayenne, and salt. Stir until combined. In a separate bowl, mix together the cheese and cilantro. Set both bowls aside.
When your corn is ready to go, brush the mayonnaise mixture all over one ear of corn. Over a plate, sprinkle the Cotjia mixture liberally all over, turning the corn as necessary (it's going to be a little messy, no way around it!). Place the finished cob on a separate serving plate. Repeat for the remaining corn, using the cheese in the bowl and the excess on the plate as needed.
Sprinkle a pinch or two of additional chili powder lightly over the corn. Serve warm.

Nutrition Facts : ServingSize 1 ear of corn, Calories 241 calories, Sugar 6.5 g, Sodium 386.2 mg, Fat 16.7 g, SaturatedFat 3.8 g, TransFat 0 g, Carbohydrate 20 g, Fiber 2.2 g, Protein 6.2 g, Cholesterol 29.2 mg

MEXICAN ELOTE

Mexican Elote image

Make and share this Mexican Elote recipe from Food.com.

Provided by Food.com

Categories Corn

Time 22m

Yield 4 Ears

Number Of Ingredients 10

Ingredients

4 ears corn, shucked
1/3 cup mayonnaise
1/3 cup Mexican crema
1 teaspoon dried ancho chile powder, plus more for garnish
2 teaspoons sriracha hot sauce
2 teaspoons minced garlic
1/2 teaspoon kosher salt
2 tablespoons crumbled Cotija cheese, plus 1 cup for garnish
1/2 cup finely chopped cilantro
1 lime, cut into wedges

Steps:

Preheat a stove top or outdoor grill to medium high heat. Place corn on hot grill and cook until kernels are tender and lightly charred, about 2-3 minutes per side.
In a medium bowl, whisk to combine mayonnaise, crema, chili powder, sriracha, granulated garlic, salt and 2 tablespoons crumbled cotija cheese.
Transfer corn to the bowl with mayonnaise and crema mixture and spoon to coat completely. Transfer to a serving plate and garnish with remaining cheese, chopped cilantro, a sprinkle of chili powder and lime wedges.

Nutrition Facts : Calories 138.4, Fat 3.2, SaturatedFat 1, Cholesterol 4.3, Sodium 413.2, Carbohydrate 27.6, Fiber 3.6, Sugar 5.9, Protein 5.3

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