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Elote (Mexican-Style Corn on the Cob) Recipe

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This recipe for Elote (Mexican-Style Corn on the Cob) is from A Second Peek into the Parsons Pantry, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ears fresh corn on the cob
1 cup shredded Cotija cheese (Mexican cheese kind of like parmesan)
3 Tbsp mayo
2 Tbsp sour cream
1/4 - 1/2 tsp lime zest
1/2 tsp fresh lime juice
1/4 tsp chili powder
1/4 tsp cayenne pepper, opt
pinch of salt
1 lime, cut into wedges
Directions:
Directions:
Cook corn (for best results, grill it in tinfoil on the BBQ). Grate cheese onto a plate big enough to roll the corn around on (Note: Cotija is the best but you can also use Queso Fresco, Parmesan or Feta).
Mix mayo and sour cream. Add lime zest and juice. Whist in chili powder, cayenne and salt. Set aside.
While corn is still hot, spread some sauce and roll in the cheese. If desired, sprinkle with extra chili powder and a fresh squirt of lime juice.
Personal Notes:
Personal Notes:
Delicious! The sauce makes enough for close to 6-8 ears of corn. If you're able to grill your corn it's definitely worth it for this recipe. (Source: Our Best Bites)

 

 

 

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