Mexican sweet corn recipe – Newsday

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Wandering down the streets in Oaxaca, Mexico, vendors in small carts with colorful umbrellas sell elote, seasoned corn on the cob, as a snack for passersby. I was hooked — without even realizing how easy it is to make at home.

Before we get to making elote, a general word about cooking corn on the cob. Many people overcook corn — that is, boil it too long — which makes it tough and less sweet-tasting. All it takes is about 3 minutes in boiling water or steam. When the corn looks more vividly colored, it has cooked all it needs to.

You can make elote with warm or room temperature corn. Simply brush it with a mixture of sour cream and/or mayonnaise, then roll it in the seasoning blend. You can make elote several hours ahead: it is served at room temperature.

You can make the creamy first layer (which helps the seasoning adhere) with canola or low-fat mayo and low-fat sour cream if you prefer. Be sure to add lime zest or juice to give it the signature flavor. The seasoning layer is made from a combination of Parmesan (our substitute for Mexican cotija cheese), chili powder and ground chipotle powder.


4-6 ears shucked corn

2 tablespoons grated Parmesan

1 teaspoon chili powder

¼ teaspoon chipotle chili powder

½ teaspoon salt

3 tablespoons mayonnaise (regular, canola, or reduced fat)

2 tablespoons sour cream (regular or reduced fat)

1 teaspoon lime zest

1 teaspoon lime juice

1. Bring about 3-inches of water to a boil in a wide pot. Add the corn and cook three minutes, until it is brightly colored. Transfer to a colander to drain.

2. Meanwhile, combine the Parmesan, chili powder, chipotle powder and salt on a plate.

3. Combine the mayonnaise, sour cream, lime zest and juice in a bowl.

4. Working one at a time, brush the mayonnaise mixture over the entire surface of the corn and roll it in the spice blend. Transfer to a platter and repeat with the remaining corn.


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