Ingredients
- •4 ears fresh corn, husked
- •2 tbsp unsalted butter
- •½ tsp kosher salt
- •For elote topping:
- •½ cup mayonnaise
- •½ cup Mexican crema or sour cream
- •1 cup cotija cheese, crumbled (or feta)
- •2 limes (1 zested, both juiced)
- •2 tsp chili powder
- •½ tsp smoked paprika
- •¼ tsp cayenne pepper
- •2 cloves garlic, minced
- •¼ cup fresh cilantro, chopped
- •Lime wedges for serving
Instructions
1
Preheat sous vide water bath to 183°F (84°C).
2
Place each ear of corn in bag with 1/2 tbsp butter and pinch of salt. Seal using water displacement method.
3
Submerge in water bath and cook for 30 to 40 min.
4
Meanwhile, make elote sauce by mixing mayonnaise, crema, lime zest, half the lime juice, and minced garlic in a bowl.
5
In separate bowl, combine cotija cheese, chili powder, smoked paprika, and cayenne pepper.
6
Remove corn from bags and pat lightly dry.
7
Optional: char corn on hot grill or under broiler for 2–3 min, turning, for smoky flavor.
8
Brush each ear generously with elote sauce (or roll in a shallow dish).
9
Sprinkle liberally with cotija-chili mixture.
10
Drizzle with remaining lime juice, garnish with cilantro, and serve with lime wedges.
Notes
- •Charring the corn after sous vide adds authentic street-cart flavor
- •Cotija cheese is traditional but feta makes a good substitute
- •This can be messy—provide plenty of napkins
Nutrition information
Calories
250 cal
Protein
6g
Fat
16g
Carbs
24g
Tags
mexicanelotestreet foodsummerparty food