RECIPE - 67. Cob- Less Mexican Street Corn
Do you love elotes? Always wanted to try them? This is a way to give them a try without smearing your face with mayonnaise (unless you're into that). Cook your corn and throw it into a bowl with a handful of other tasty ingredients. The cool thing about this recipe is there are a lot of variations if you'd like to substitute out the cilantro, chili powder, etc.
About the Contributor:
Heather is a working mom of four. With little time to waste on laborious meals or bad recipes, she took to Pinterest to find the musts and weed out the busts. See what she recommends for your busy week at www.mustorbustrecipes.com.
- 6 ears of cooked, fresh corn or a 32oz bag of frozen corn
- Kosher salt
- 1/2 c. mayonnaise
- 1/4 c. cotija cheese or feta, plus more for garnish
- Juice of 2 limes
- 2 tbsp. chopped fresh cilantro, plus more for garnish (don’t like cilantro? try basil, parsley, or chives.)
- 1 tbsp. chili powder, plus more for garnish (don’t like chili powder? Try paprika.)
- Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2” water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. If frozen, follow microwave or stovetop cooking instructions.
- In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt.
- Top with more cotija, cilantro, and a sprinkle of chili powder.