Elote: Mexican Street Corn with Jalapeno-Cilantro Crema
My easy Elote: Mexican Street Corn with Jalapeno-Cilantro Crema is a perfect summer side dish for cookouts, potlucks, and more!
Prep Time 20 minutes
Cook Time 10 minutes
FOR THE CORN
- 8 ears fresh sweet corn
- 1/4 cup unsalted butter melted
- 1/4 cup taco seasoning (see Recipe Note #1)
- 1/2 cup cotija cheese grated (you can also use Parmesan or Romano)
- 1/4 cup cilantro (coriander) chopped, for serving
FOR THE JALAPENO-CILANTRO CREMA
- 1 cup Mexican crema (you can also use creme fraiche, or see Recipe Note #2)
- 1 jalapeno seeded and coarsely chopped (see Recipe Note #3)
- 1/2 cup cilantro leaves and stems coarsely chopped
- 2 tsp fresh lime juice
Husk and clean silk from the corn cobs. Break off stems and discard. Bring 2 inches of water to boil in a large stock pot with a steamer basket. Add the corn to the basket and lid the pot; steam 7–10 minutes, or until corn is tender.
Meanwhile, add all ingredients for the crema to the blender cup of an immersion blender. Blend until smooth and set aside.
For each corn cob, use a basting brush to apply a light coating of melted butter (approximately 1 1/2 tsp). Sprinkle all sides with taco seasoning (approximately 1/2 tsp, or to taste) and cotija cheese (approximately 1 tbsp; see Recipe Note #4). Drizzle with the crema, sprinkle with cilantro, and serve.
- You can use my 5-Ingredient Homemade Taco Seasoning, or your favorite taco seasoning mix.
- You can make your own Mexican crema by following this recipe from Rick Bayless.
- If you are sensitive to spicy foods, I'd suggest adding a quarter of the jalapeno at a time to the mixture. Add more to taste until the spice level is right for you.
- The flavor of cotija cheese can be quite strong, so proceed with caution.