An ear of corn?! Really? 11.5 inches. He’s really getting big. We love corn around here. So juicy and sweet. Add some butter and I’m in heaven. This week I decided to make a version of Mexican street corn or Elote. We like to serve this salad as a side at dinner. Grilled proteins pair well or even alongside some black beans and an avocado. The tang of the lime juice mixed with a variety of Mexican spices adds a punch that the creamy butter and sweet corn need. Have fun:)
Ingredients
2 tablespoons chili powder
2 teaspoons smoked paprika
1/2-2 teaspoons cayenne pepper, to taste
2 tablespoons olive oil
1 yellow onion, chopped
2 cups corn(3-4 raw cobs)
2 cloves garlic, diced
kosher salt
black pepper
⅓ cup mayonnaise or sour cream or Greek yogurt
4 tablespoons butter
3/4 cup crumbled cojita cheese
1 ear grilled corn, kernels removed from the cob(you can do this on a grill or over your burner on the stove)
1/4 cup fresh cilantro, chopped
Instructions
Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt.
Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes.
Reduce the heat to low. Mix in the mayo and sour cream until melted and creamy. Cook until warmed throughout.
In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat.
Squeeze the lime juice over the corn with a pinch of salt.
Spoon into a wide serving bowl. Top with grilled corn and drizzle the spicy butter over the corn. Sprinkle on the cheese and cilantro.
