This Mexican Street Corn Elote Recipe is part of a sponsored collaboration with Vive Mejor and Knorr. All opinions and photos are my own.
Hello! Today I’m recreating one of my favorite Mexican snacks or side dishes – Mexican Street Corn aka Elotes. It’s a super easy recipe you can make a little lighter than the original. And I’m excited because even though I love it – I’ve never made an authentic version at home!
If you’re not familiar Elotes = Mexican Street Corn = epic corn on the cob slathered with butter, mayo, cheese and chili. Sometimes you’ll see it served with cilantro, lime, cotija cheese or other toppings but the way I bought it growing up was mainly that combo.
Oh and – if you’re not familiar with elotes… you’re probably not familiar with the Elote Man aka the guy slinging this amazing snack! He would walk through the neighborhood pushing a cart and honking a horn to get customers attention. Inside the cart he’d have a huge pot of boiled corn and around it would be all the toppings: butter, mayo, cheese, chili, etc. When you bought an elote he’d use big metal tongs to grab a corn out of the water and stick a wooden stick in it. Then, he’d pile it up with all the toppings and hand it over dripping with all the delicious flavors melting together.
Today I made elotes at home and it was so good! This might be a new staple for me!
I was inspired by this Grilled Street Corn Recipe – but made a few swaps to make it a little lighter…
Instead of grilling – I boiled it in the bouillon. This made the entire corn cob extra juicy and flavorful.
Instead of sour cream – I used greek yogurt. This made it lower calorie but still creamy.
I used extra lime and cilantro because I love those flavors.
6 ears corn-on-the-cob
1 Knorr® Chicken flavor Bouillon cube
2 tsp. grated lime peel
2 Tbsp. fresh lime juice
1/2 cup chopped fresh cilantro
1/3 cup Hellmann’s® or Best Foods® Avocado Oil with a hint of Lime Mayonnaise Dressing
1/4 cup plain greek yogurt
1 Tbsp. ancho chili powder
Salt & Pepper
1 cup finely grated Cotija cheese
Fill stock pot with water and 2 bouillon cubes – bring to boil. When it starts to boil add corn on the cob. Cook for 8-10 minutes.
While it’s boiling prepare the sauce…
Combine – mayo, greek yogurt, lime, lime peel, cilantro and chili in a bowl. Stir well. Add salt and pepper as needed to taste.
When corn is done – remove and pat dry. Spread sauce over corn and top with cotija cheese. Serve with extra lime and chili.
Check out – Logramascontucocina.com for more information, tips and fitness conscious cooking recipes.
Get the Elote Recipe in Spanish here: Maiz Asado Elote Recipe
I want to try the Chimchurri Portobello Rice Recipe next!
[This Mexican Street Corn (Elote) recipe is part of a sponsored collaboration with Vive Mejor and Knorr. All opinions and photos are my own.]