Name: Mexican Street Corn ( Elotes!)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: mexican
Ingredients: 2 tablespoons olive oil; 1 large shallot- diced; ½ a jalapeno or red chili- finely minced; 2 garlic cloves- rough chopped; 4 ears corn ( 4-5 cups corn)- shucked and kernels sliced off; 1/2 teaspoon coriander; ½ teaspoon cumin; ¼ teaspoon chipotle powder ( or sub smoked paprika or chili powder); ¼ teaspoon salt, more to taste; ¼ teaspoon pepper; 3-4 tablespoons water or veggie stock; juice from ½ a lime; ¼-½ cup crumbled feta ( or sub cojita cheese or queso fresco cheese); ¼ cup chopped cilantro, more for garnish; optional – a couple tablespoons of vegan mayo

Mexican Street Corn ( Elotes!)

Mexican Street Corn with chilies, cilantro and lime - also called Elotes. This lighter version can be grilled or sautéed and can easily be made vegan! | www.feastingathome.com

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5 from 2 reviews

Mexican Street Corn (Elotes!). This lighter version can be kept vegan. Flavorful and healthy, serve it as a side dish with grilled meats or fish.

Author: Sylvia Fountaine
Prep Time: 10
Cook Time: 20
Total Time: 30 minutes
Yield: 4-5 1x
Category: side dish
Method: saute or gill
Cuisine: mexican

Scale

Ingredients

2 tablespoons olive oil
1 large shallot- diced
½ a jalapeno or red chili- finely minced
2 garlic cloves- rough chopped
4 ears corn ( 4–5 cups corn)- shucked and kernels sliced off
1/2 teaspoon coriander
½ teaspoon cumin
¼ teaspoon chipotle powder ( or sub smoked paprika or chili powder)
¼ teaspoon salt, more to taste
¼ teaspoon pepper
3–4 tablespoons water or veggie stock
juice from ½ a lime
¼–½ cup crumbled feta ( or sub cojita cheese or queso fresco cheese)
¼ cup chopped cilantro, more for garnish
optional – a couple tablespoons of vegan mayo

Instructions

Heat oil in an extra large skillet over medium heat.

Add shallot and garlic. Saute until golden about 2 minutes, stirring often and lowering heat to med low if it seems too hot. Add chili, saute 1-2 minutes.

Add corn, spices, salt and pepper. Saute for a few minutes, stirring frequently. Add a splash of stock or water and the lime juice, stir, cover and steam for 3-4 minutes. Fold in the optional feta ( or cojito cheese) and half of the cilantro. Taste, adjust salt.

Serve warm in a bowl and top with more cilantro and crumbed feta.

Notes

You can also grill the corn whole ( shucked) directly on the grate, letting it a little charred in places. Let them cool, then slice the grilled kernels off the cob and add to the sautéed shallot-garlic- chili mixture in the skillet. Proceed with the recipe form there.

Cojito cheese is traditional here, but sometimes it’s hard to find- feta is a nice easy substitute.

Of course you can always add a dollop of mayo or vegan mayo to this for creaminess and more authenticity.

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Find it online: https://www.feastingathome.com/mexican-street-corn-with-chilies-cilantro-and-lime/