Elote - Mexican Grilled Corn
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 6
- 1/2 tsp salt
- 1 tsp chili powder
- 1/4 cup cilantro chopped
- 6 ears corn shucked and fibers removed
- 1 tbsp mayonnaise
- 2 tbsp sour cream
- 1/2 cup shredded parmesan cheese (or you can use a mexican cotija)
- 1/8 sp black pepper
- 1 lime cut into 6 wedges
- Carbohydrate 21.6829721180555 g
- Cholesterol 6.8515625 mg
- Fat 4.35550496527778 g
- Fiber 3.14462226710055 g
- Protein 6.04256375 g
- Saturated Fat 1.74647469444444 g
- Serving Size 1 1 Serving (126g)
- Sodium 150.031048611111 mg
- Sugar 18.538349850955 g
- Trans Fat 0.21029548611111 g
- Calories 134 calories
I came across this recipe for Elote recently and was instantly drawn to it. I love grilled corn, and the idea of slathering it with a creamy mixture of mayo and sour cream sounded irresistible. I also love the addition of chili powder, salt, and pepper, as they add a nice savory flavor to the dish. The grated Parmesan cheese and chopped cilantro are also great additions, as they add a bit of texture and freshness.
I decided to give the recipe a try last weekend, and I'm so glad I did! The Elote was absolutely delicious, and it was so easy to make. I followed the recipe exactly, and it turned out perfectly. The corn was grilled to perfection, and the mayo/sour cream mixture was creamy and flavorful. The chili powder, salt, and pepper added the perfect amount of savory flavor, and the Parmesan cheese and cilantro were the perfect finishing touches. I served the Elote with a lime wedge, and it was the perfect way to brighten up the dish. I highly recommend this recipe if you're looking for a delicious and easy summer side dish. It's sure to be a hit with your family and friends!
Step-by-step
- Heat grill over medium heat and spray rack with non-stick cooking spray.
- Grill corn, turning frequently (so they don't burn), until the corn is slightly browned and heated through. (about 8-10 minutes)
- Meanwhile combine the mayo and sour cream in a small bowl and whisk until smooth.
- In another small bowl combine the chili powder, salt and pepper.
- Slather the hot grilled corn with mayo/sour cream mixture (I use a pastry brush to brush it on), then sprinkle with the chili powder mixture.
- Coat in the parmesan cheese, and sprinkle with the chopped cilantro.
- Serve with a lime wedge (use the lime to squirt lime juice all over the cobs).
- Enjoy!
