Mexican Elote-Style Corn
Back to Corn on the Cob
Last updated
- Prep
- 10 min
- Cook
- 30–40 minutes
- Yield
- 4 servings
Side Dishcornelotemexican-inspiredsummer
Ingredients
- 4 fresh ears corn on the cob, husked
- 2 tbsp unsalted butter
- 1/2 tsp kosher salt
- 1/2 cup mayonnaise
- 1/2 cup Mexican crema or sour cream
- 1 cup crumbled cotija cheese
- Finely grated zest and juice of 2 limes
- 2 tsp ancho chile powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper, optional
- 2 cloves garlic, finely grated
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Method
Prepare
- Wash your hands, then rinse the corn under running water and dry it with a clean towel. Keep it away from raw meat and seafood contact surfaces.
- Seal the ears in one or more food-safe pouches with the butter and kosher salt, keeping them in a single layer.
Cook
- Set the water bath to 183°–185°F.
- Cook for 30–40 minutes for fresh corn on the cob.
- Mix the mayonnaise, crema, lime zest, half the lime juice, and garlic in a clean bowl.
- Combine the cotija, ancho chile powder, smoked paprika, and cayenne in a second bowl.
- Heat a grill or broiler for the finish.
Finish
- Move directly from the bath to the finish. Remove the corn from the pouches, pat it dry, and char it briefly on the hot grill or under the broiler.
- Coat each ear with the lime crema, then scatter over the cotija mixture and cilantro.
Serve
- Drizzle with the remaining lime juice and serve immediately with lime wedges.
Want another texture or thickness?
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