Join Cornell Cooperative Extension of Niagara County's Farm to School coordinator Mollie McDonough to learn how to make Mexican Street Corn in September's Harvest of the Month Cooking Club video.
Elote is a common food truck item served in Mexico, and traditionally consists of grilled sweet corn, crema, cotija cheese, lime juice, and chili powder. This recipe substitutes sour cream and mayo, so that it’s easy to throw together any night of the week. Corn on the cob is great just with butter, but it’s nice to try a variation from another culture too!
Ingredients
6 ears fresh sweet corn
½ cup mayonnaise
½ cup sour cream
¼ cup chopped cilantro
½ teaspoon lime zest
1-2 Tablespoons lime juice
1 teaspoon chili powder
½ cup cotija (or feta) cheese
Directions
Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 15 minutes. You can also boil the shucked corn for 6 minutes and finish under the broiler for 5 to 6 minutes.
While the corn is cooking, mix mayonnaise, sour cream, chili powder, lime juice, lime zest and ¼ cup of cotija or feta cheese, and 2 Tablespoons of the cilantro. Save the rest of the cilantro and cheese for sprinkling on top at the end.
Coat cooked corn with mayo mixture, sprinkle with remaining cheese, cilantro. Enjoy!
To make Mexican Street Corn in a Cup (esquites), cut kernels off the cob after grilling and combine with rest of the ingredients. If you do not have a grill, cut kernels off the cob and roast in a 450 degree oven with ¼ cup oil until starting to char.