Go Back
- 4 cups corn kernels (fresh or frozen) - 1/2 cup mayonnaise - 1/2 cup sour cream - 1 cup crumbled cotija cheese (divided) - 1 tablespoon lime juice (freshly squeezed) - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Fresh cilantro, chopped - Lime wedges for serving Classic elote off the cob is a fun and tasty dish. It features sweet corn, creamy sauce, and zesty flavors. Let’s dive into the ingredients to make this delightful dish. The main ingredients are simple. Start with 4 cups of corn kernels. You can use fresh corn cut from cobs or frozen corn that is thawed. Both options work great for this recipe. Next, combine 1/2 cup of mayonnaise with 1/2 cup of sour cream. This creamy base is key to making the dish rich and smooth. Finally, add 1 cup of crumbled cotija cheese. Cotija cheese gives a salty taste that pairs well with the sweet corn. For the flavor enhancers, you need 1 tablespoon of freshly squeezed lime juice. This adds a bright kick to the dish. Then, include 1 teaspoon of chili powder and 1 teaspoon of garlic powder for a savory depth. A dash of 1/2 teaspoon of smoked paprika brings a hint of smokiness that rounds out the flavors. When it's time to serve, don’t forget the garnishes. Fresh cilantro adds a pop of color and freshness. Lime wedges are perfect for squeezing over the top. They enhance the flavor and make each bite more exciting. Gather these ingredients, and you are ready for a flavor-packed experience that is easy to make and hard to resist. To get started, you need fresh corn on the cob or frozen corn. If using fresh corn, hold the cob upright. Carefully cut downwards with a sharp knife to remove the kernels. Take your time to collect all the juicy bits. If you choose frozen corn, let it thaw fully. Drain any excess water before using. Next, heat a large skillet over medium heat. Allow the skillet to warm up well. Once hot, add the corn kernels. Sauté them for about 5-7 minutes. Stir occasionally to ensure even cooking. You want to see a slight char on the kernels. This char adds a great flavor. It brings out the corn’s natural sweetness. While the corn cooks, prepare the creamy dressing. In a large mixing bowl, combine mayonnaise, sour cream, lime juice, chili powder, garlic powder, and smoked paprika. Mix well until everything is smooth. A good dressing has a creamy consistency. You want it to coat the corn nicely. Once the corn is cooked, transfer it to the bowl with the dressing. Gently fold the corn into the dressing. Make sure every kernel gets coated. Then, add half of the crumbled cotija cheese. Mix lightly to combine. This cheese adds a salty bite that contrasts well with the sweet corn. Now, pour the elote mixture into a colorful serving dish. Top it with the rest of the cotija cheese. This makes the dish look more appealing. Finish by sprinkling freshly chopped cilantro on top. Serve your elote with lime wedges. A squeeze of lime enhances all the flavors. Enjoy this flavorful corn delight! Fresh vs. frozen corn: what to choose I love using fresh corn when I can. Fresh corn tastes sweeter and has a nice crunch. If you cannot find fresh corn, use frozen corn. Just make sure to thaw it and drain it well. Signs of quality corn Look for corn with bright green husks. The silk should be soft and light brown. The kernels should be plump and juicy. If they look dry or shriveled, choose another ear. Adjusting spice levels to taste Like it spicy? Add more chili powder or a pinch of cayenne. If you prefer less heat, cut back on the spices. Taste as you go, so you get it just right. Experimenting with additional herbs Fresh herbs can add a burst of flavor. Try adding basil or parsley for a twist. You can also mix in some green onions for a nice crunch and flavor. Serving for gatherings or picnics Serve this dish in a colorful bowl to draw attention. It makes a great side at barbecues or picnics. People will love the vibrant colors and creamy texture. Creative plating ideas for visual appeal For a beautiful display, sprinkle extra cotija cheese on top. Add fresh cilantro for color. You can even arrange lime wedges around the bowl for a pop of brightness. {{image_4}} Do you like heat? Adding jalapeños or sriracha gives your elote a kick. You can dice fresh jalapeños and mix them in. If you love sriracha, drizzle some on top for that spicy flair. Both options add a bold flavor that pairs well with the creamy corn. Adjust the amount to fit your spice level. Want a plant-based option? Swap out the mayonnaise and sour cream for vegan versions. You can use cashew cream or avocado for the creamy base. They add richness without dairy. Fresh lime juice and spices still bring that classic flavor. This version is great for gatherings and everyone can enjoy it. Get creative by adding unique toppings. Black beans add protein and texture. Diced avocado brings creaminess and a fresh taste. You can also sprinkle in some chopped tomatoes or corn salsa for extra color and flavor. Mix and match toppings to make each serving special. This turns your elote into a fun and hearty dish. To keep your elote fresh, start with proper storage. Place the leftovers in a clean, airtight container. Make sure to cool the salad first before sealing it. This helps avoid condensation, which can make it soggy. - Use glass or plastic containers with tight lids. - Store in the fridge for up to three days. - Label the container with the date for easy tracking. When it's time to enjoy your elote again, reheating it properly is key. You want to keep the flavors intact. - Reheat gently in a skillet over low heat. Stir often to heat evenly. - Avoid the microwave, as it may make the corn mushy. - If you do use the microwave, heat in short bursts, stirring in between. To maintain the taste, you can add a splash of lime juice or a sprinkle of chili powder before serving. This brightens up the flavors and makes it as good as new! Yes, you can use frozen corn. Just make sure to thaw it first. Place the frozen corn in the fridge overnight or run it under warm water. Drain any excess water before using it in the recipe. This keeps the dish creamy and flavorful. If you don’t have cotija cheese, try feta or queso fresco. Both will add a nice salty flavor. You could also use shredded Parmesan for a different twist. These cheeses will still give your elote a creamy texture. Elote off the cob lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Over time, the flavors may change, so enjoy it sooner for the best taste! Yes, you can make this recipe ahead. Prepare the corn and dressing, then mix them just before serving. This keeps the flavors fresh and the texture perfect. If you store it in the fridge, it will still taste great! This blog post covered how to make classic elote off the cob. You learned about the main ingredients, preparation steps, and serving tips. With flavor enhancers and garnishes, you can create a delicious dish. Don't forget the variations, like adding spice or making it vegan. Store leftovers properly to keep them fresh. Now, you can enjoy this tasty treat at home or share it with friends. Embrace the joy of cooking and try your own spin on it!

Classic Elote Off the Cob

Indulge in the deliciousness of Creamy Mexican Street Corn Salad, also known as Elote Off the Cob! This vibrant dish combines sweet corn with a creamy dressing, crumbled cotija, and a hint of lime for a burst of flavor that’s sure to impress. Perfect for summer gatherings or as a side dish, this salad is quick and easy to make. Click through for the full recipe and enjoy a taste of Mexico at home!
Print Recipe Pin Recipe

Ingredients
  

4 cups corn kernels (freshly cut from cobs or frozen, thawed)

1/2 cup mayonnaise

1/2 cup sour cream

1 cup crumbled cotija cheese (divided)

1 tablespoon lime juice (preferably freshly squeezed)

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

Fresh cilantro, chopped (for garnishing)

Lime wedges (for serving)

Instructions
 

If using fresh corn, carefully cut the kernels off the cob with a sharp knife, ensuring to collect all the juicy bits. For frozen corn, make sure it's fully thawed and drained.

    Heat a large skillet over medium heat. Once hot, add the corn kernels and sauté them for about 5-7 minutes. Stir occasionally until the kernels are heated through and have developed a slight char, enhancing their natural sweetness.

      While the corn is cooking, prepare the creamy dressing. In a large mixing bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and smoked paprika. Stir thoroughly until the mixture is smooth and well incorporated.

        Once the corn reaches the desired doneness, transfer it from the skillet to the bowl containing the mayonnaise mixture. Gently fold the corn into the dressing, ensuring every kernel is coated with the creamy goodness.

          Sprinkle in half of the crumbled cotija cheese and mix delicately to combine. This will add a delicious salty bite to the salad.

            Pour the elote mixture into a colorful serving dish or bowl. Top it off with the remaining cotija cheese for an appealing presentation, and finish with a generous sprinkle of freshly chopped cilantro.

              Serve the dish warm, accompanied by lime wedges which can be squeezed over the salad to enhance the flavors.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: For a vibrant display, serve in a brightly colored bowl. Garnish with an extra sprinkle of chili powder and a handful of fresh cilantro to make the dish visually appetizing. Don’t forget a lime wedge for an extra burst of flavor!