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    Home » Recipes » Main Dishes

    May 7, 2020

    Mexican Elotes

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    Jump to Recipe Print Recipe

    These Mexican elotes are This corn on the cob is full of flavors that salty, buttery, sweet, spicy and bitter!

    The Mexicans had the right idea! I'm in love and I'll probably be making a New Orleans version one day soon. The flavors are so incredible it left me scratching my head wondering why my childhood was limited to just plain boiled corn on the cob with butter.

    Mexican Elotes

    elotes cooking tips:

    If you do not have a gas stove you will want to use your broiler to char the corn. Keep a close eye on it, you do not want to burn it. The broiler will get up to 500 + degrees.

    Can you make ahead?

    No, elotes are best when served immediately.

    Mexican Elote

    Recipe Video:

    Substitution Options:

    You can use frozen corn on the cob or frozen corn and serve it in a bowl.

    Grated parmesan is a great substitute for Cotija.

    what to serve with Mexican Elotes?

    • Tequila Lime Chicken Bowl
    • Beer Battered Fish Tacos
    • Steak, Egg & Cheese Tacos

    Meal Ideas:

    • Collard Green Coleslaw
    • Lemon Pepper Glazed Salmon
    • Jerk Salmon Cakes with Coconut Rice

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    To pin this recipe and save it for later, you can use the Pin button on the recipe card, the sharing buttons above or below this post, or any of the photos above. 

    Tag me @kennethtemple_ and use #LezEat on Instagram to share your remakes with me, and don't forget to leave a star rating and comment below. 

    Recipe:

    📖 Recipe

    Mexican Elote

    Mexican Elotes

    Kenneth Temple
    Tips for success: Grated parmesan is a great substitute for Cotija. If you do not have a gas stove you will want to use your broiler to char the corn. Keep a close eye on it, you do not want to burn it. The broiler will get up to 500 + degrees.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 10 minutes mins
    Total Time 15 minutes mins
    Course Main Course, Side Dish
    Cuisine Mexican
    Servings 4 persons
    Calories 291 kcal

    Ingredients
      

    • 4 ears corn shucked
    • 2 tablespoons kosher salt
    • ½ cup mayonnaise
    • 1 cup Cotija cheese
    • ½ cup tajin seasoning
    • 1 bottle Cholula
    • ½ cup chopped cilantro
    • 1 lime quartered

    Instructions
     

    • Preheat oven, fill a large pot with water and kosher salt, turn on the heat to high and bring the water to a boil. Add the corn, cover and cook for 5 minutes. Remove corn and drain on a paper lined towel plate.
    • Over an open flame char corn evenly about 2 minutes. If using a broiler, place rack on the second level from broiler before preheating oven. Char corn for 2 minutes on each side.
    • Use a brush or spoon and smear 2 tablespoons of mayonnaise evenly over corn, then roll corn in Cotija, then evenly sprinkle 2 teaspoons of tajin, add a few shakes of Cholula, garnish with 1 tablespoon of cilantro and a squeeze of lime juice. Eat hot and enjoy!

    Notes

    Preheat oven to Hi broil, optional

    Nutrition

    Calories: 291kcalCarbohydrates: 2gProtein: 6gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 45mgSodium: 4094mgPotassium: 42mgFiber: 0.1gSugar: 0.2gVitamin A: 314IUVitamin C: 1mgCalcium: 191mgIron: 0.4mg
    Keyword corn, elote recipe, mexican elote, mexican elotes, recipe for mexican elotes
    Cooked this recipe?Let me know how it was!
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    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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      Recipe Rating




    1. Alesia Farve says

      July 22, 2020 at 9:00 pm

      5 stars
      Clawd Hammercy these were divine! Like licking the cob with the plate divine!

      Reply
      • Kenneth says

        July 22, 2020 at 10:18 pm

        Tell the truth shame the devil! lol

        Reply
    2. Andi Austin says

      July 23, 2020 at 11:18 am

      5 stars
      I had tried Elotes until I moved to Texas. It's a very popular snack created numerous times. However, I love Chef Kenneth's spin on this classic dish. The roasting of the corn along with the combination of ingredients he uses, takes what is normally a simple snack, to a full flavored and rich cultural treat. This is one of the best versions I've ever tried.

      Reply

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    Chef KENNETH Temple

    Let's Eat! I'm Kenneth!

    I am a "Food Networks Chopped Champion" from New Orleans, Louisiana, and I love cooking the best Southern Creole classics from scratch.

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