Chef notes
I can't think of a better way to make corn than elotes. What could be more tasty than sweet corn that's coated in smoky ancho chile powder, salty cotija cheese and lime juice? Not much! I distinctly remember the smell of the elotes from our trips to Mexico. Just when you think, I could eat that corn straight off the grill, it gets doused in all these condiments that make it taste even more heavenly. In this recipe, you cook the corn by microwaving it, but I highly recommend going the extra step of charring it in a pan for extra flavor. Better yet, if your family is having a barbecue, throw the corn on the grill and then dress it up with all the fixings.
Technique tip: For extra smoky flavor, cook the corn on the grill, or char each side in a pan after you microwave it.
Swap option: Cotija cheese can be swapped for feta.
Ingredients
- 4 ears corn, shucked
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup fresh cilantro leaves, finely chopped, plus more for garnish
- 1 teaspoon kosher salt
- 1/4 teaspoon ancho chile powder, plus more for garnish
- 1 cup crumbled cotija cheese
- 2 limes, cut into wedges, plus more for serving
Preparation
1.On a microwave-safe plate, microwave the corn, uncovered for 3 to 4 minutes, until the kernels are tender and plump.
2.Optional step: Set a large grill pan or any heavy pan, like a cast-iron skillet, over high heat. Once it is very hot, add the corn and cook, carefully rotating it about every minute so it chars on all sides.
3.Combine the sour cream, mayonnaise, cilantro, salt and chile powder in a medium bowl. Taste the mixture. It should be flavorful but not too salty, since you're adding cheese later.
4.Place the crumbled cotija on a big plate.
5.Spritz the corn all over with lime juice and then use a spoon or brush to lather on the sour cream-mayo mixture. Roll the ears in the cotija and sprinkle with more cilantro and more chile powder.
6.Serve with more lime wedges for squeezing.
