Elote Recipe-Mexican Street Corn

The weather is warm and we've been eating out on the porch almost every night.
I love these types of days when it's the perfect temperature to do yard work comfortably and sit outside at sunset without getting eaten alive by bugs. I appreciate Spring so much more after living in a few states that have REAL seasons! When it starts to get warm I love breaking out the corn on the cob recipes. And one of my favorite recipes is Mexican Street Corn, also known as Elote. If you haven't tried it, YOU NEED TO MAKE THIS RECIPE ASAP! It is commonly sold on the street in Mexico by street vendors and it is sooo addictive! 



4 ears of corn-shucked
1/4 cup sour cream (or Mexican crema)
1/4 cup mayonnaise
1/4 cup cotija cheese, or feta (plus a tbsp or 2 more for serving)
1/4 cup chopped cilantro (plus tbsp more for serving)
1 lime, half juiced, other half sliced for serving
1 tbsp melted butter
1 tbsp minced garlic
1 tbsp Tajín seasoning


1. Preheat oven to 400.
2. Place shucked corn on foil-lined baking sheet and roast for 30-40 minutes. Rotate occasionally to lightly "brown" the corn. (You can cook the corn on the grill as well if you prefer that)
3. Mix the 1/4c sour cream, 1/4 c mayo, 1/4c cotija cheese, 1/4c chopped cilantro, juice of half of a lime, 1 tbsp melted butter and the 1 tbsp minced garlic.
4. Take corn out and brush generously and evenly with the mixture. Sprinkle tbsp of cheese over the corn, sprinkle the tbsp of cilantro and the tbsp of Tajín seasoning.

Plate and serve! 

(Optional to squeeze the extra lime slices on the corn if you love lime flavoring)

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