- Time
- 10 MIN
- Serves
- 4 AS A SIDE (TWO WHOLE CANS)
- Skill
- BUTTER KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Warm
- Protein
- No cooked protein
Mexican street corn, called elote on the cob and esquites in a cup, is grilled corn slathered in creamy, tangy, chile-dusted sauce with salty cheese. This no-heat version uses canned corn and gets its smoky note from smoked paprika. Dry the corn well; wet corn makes the sauce slide right off.
The lineup
- 2 cans (about 15 oz each) corn, drained and patted dry
- 2 tbsp mayonnaise
- 2 tbsp sour cream
- 1 tbsp lime juice
- 1/2 tsp chili powder, plus more for the top
- 1/4 tsp smoked paprika
- 2 scallions, minced
- 1 handful fresh cilantro, chopped
- 2 oz cotija or feta, crumbled
- Salt
The chop
- Stir the mayonnaise, sour cream, lime juice, chili powder and paprika in the bottom of the bowl.
- Add the corn, scallions and cilantro. Toss until coated.
- Fold in most of the cheese.
- Taste, then add salt and lime until it tastes right to you.
- Top with the rest of the cheese and a dusting of chili powder.
The extras
Dodge the Carbs
Corn is a starch, so this is lighter at best: use 1 can of corn and add 2 diced Persian cucumbers and a diced bell pepper.
Beef It Up
Add a drained can of black beans, or spoon it over the Steak Mexican Bowl.
Future You
Keeps 3 days in the fridge.
Show Off
Add a minced jalapeno and a diced avocado.
Flavor Bomb
Stir in 1 tsp of chili crisp or hot pepper relish, or swap the mayonnaise for Chipotle-Lime Mayo.
Heat Dial
Mild: swap the chili powder for plain paprika. Warm: as written. Hot: a minced jalapeno, seeds in, and a dusting of cayenne on top.
