About This Recipe:
Mexican elote is probably the tastiest way to eat corn. As if corn wasn’t good enough by itself, add some tangy sauce and salty cheese, and it is other worldly. I do love corn on the cob, but sometimes I am just not in the mood to get my hands messy so this deconstructed elote is perfect. If you cannot find cotija cheese, crumbled feta would be a great substitute. I have also made this recipe with reduced fat sour cream and mayo, and trust me you can’t even tell because the sauce is so flavorful. This is the perfect summer side dish!
Enjoy!
Ingredients (4 servings)
-4 large ears of corn, kernels cut off
-1/4 cup cotija cheese
-2 tbls parsley, chopped
Sauce
-2 tbls sour cream
-2 tbls mayo
-1/2 lime, juiced
-1/4 tsp paprika
-1/4 tsp cayenne pepper
-Salt & pepper
Instructions (30 minutes)
1. In a large pot over high heat, bring water to a boil and add in the corn. Cook on medium heat for 8 minutes until fully cooked. Drain and rinse the corn with cold water.
2. In a small bowl, mix all of the sauce ingredients and season with salt and pepper.
3. Toss the corn with the sauce, and sprinkle with the cotija cheese and parsley.
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