Pairs well with Easy Roasted Mexican Street Corn (Elote)
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Easy Roasted Mexican Street Corn (Elote)
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A simple and authentic way to prepare Mexican street corn, roasted in the oven and topped with a creamy mayo-crema sauce, cotija cheese, lime juice, and cilantro.
00:30:00 total
Serves 4
easy
Snack
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Ingredients
- corn on the cob - 4 ears (fresh ears of corn, husked)
- mayonnaise - 1/4 cup (for the creamy sauce)
- Mexican crema - 1/4 cup (to mix with mayonnaise for sauce)
- cotija cheese - 1/2 cup (crumbled, for topping)
- lime - 1 lime (juiced fresh)
- cilantro - 2 tablespoons (fresh, chopped for garnish)
- salt - watch the video to see (to taste)
- black pepper - watch the video to see (optional, to taste)
Instructions
- Prepare and roast corn: Preheat the oven to 350°F (175°C). Place the husked ears of corn on a baking tray. Roast for 30 minutes, flipping halfway through to ensure even cooking. The corn should develop some brown spots.
- Remove husk and silk: After roasting, remove the husks completely and peel off the corn silk strands as much as possible.
- Make the creamy sauce: Mix equal parts mayonnaise and Mexican crema to create a tangy, spreadable sauce.
- Assemble the elote: Spread a generous amount of the mayo-crema sauce evenly over each ear of corn.
- Add cotija cheese: Cover the sauced corn heavily with crumbled cotija cheese for a flavor boost.
- Finish with lime and cilantro: Squeeze fresh lime juice over the corn to help seasonings stick and add brightness. Garnish with chopped cilantro.
- Serve: Serve the elote with the husks pulled back for presentation but still attached as a handle.
