Mexican Street Corn (Elote)
by Brava Chef Annie
Servings
4-6
Active Time
~5 min
Total Time
~37 min
About this Recipe
Mexican Street Corn, also known as Elote, is a popular dish in Mexico made of grilled corn. Traditionally, it’s coated in a creamy mixture of mayo, sour cream, or Mexican crema and topped with chili powder, lime, and cilantro. Our take on this recipe comes together in about 30 minutes and delivers serious flavor. Here, corn is charred in the Brava, then coated in a mixture of sour cream chili powder, and lime zest. Enjoy with lots of fresh lime, cilantro, and crumbled cotija cheese.
About this Recipe
Mexican Street Corn, also known as Elote, is a popular dish in Mexico made of grilled corn. Traditionally, it’s coated in a creamy mixture of mayo, sour cream, or Mexican crema and topped with chili powder, lime, and cilantro. Our take on this recipe comes together in about 30 minutes and delivers serious flavor. Here, corn is charred in the Brava, then coated in a mixture of sour cream chili powder, and lime zest. Enjoy with lots of fresh lime, cilantro, and crumbled cotija cheese.
Ingredients
- 6 ears corn, husked
- ½ cup sour cream
- Zest of 1 lime
- 1¼ teaspoons chili powder
- 2 teaspoons water (optional)
- ⅓ cup crumbled cotija or feta cheese
- ¼ cup cilantro, roughly chopped
- Limes for serving
From Your Pantry
extra-virgin olive oil
kosher salt and black pepper
Equipment
Brava metal tray
Microplane® or citrus zester
small mixing bowl
Nutrition Information
Allergens: Milk
-
1
Cook corn
- Toss corn with ½ tablespoon olive oil, and kosher salt.
- Arrange corn evenly across Brava metal tray.
- Slide metal tray into bottom shelf, and press green button to begin cooking.
-
2
Prepare Toppings
- While corn is cooking, prepare the toppings.
- In small bowl, mix sour cream, chili powder, lime zest, and kosher salt. Fold in 2 teaspoons of water to thin out mixture if needed.
-
3
Finish & serve
- When corn is done, slather sour cream mixture onto each ear of corn while still warm. Arrange on platter and top with cotija cheese, cilantro, and serve with fresh lime wedges.
