Description
This Elotes Creamed Corn is inspired by the flavors of classic Mexican street corn! Sweet, succulent summer corn is grilled until tender and lightly charred and then removed from the cobs and stirred into a heavenly mixture of cream, sour cream, lime, chili, and cotija cheese. It is magic in every single bite! The perfect summer side dish!
Ingredients
Scale
- 6 ears corn, husk and silk removed
- Avocado oil, for brushing on the corn
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 3/4 cup heavy cream
- 2 tablespoons sour cream
- Zest and juice of 1 lime
- 1 cup grated cotija cheese, divided
- Salt and pepper, to taste
Instructions
- Preheat a grill or grill pan to medium-high heat. Brush the ears of corn with the oil. Season with a little salt.
- Once the grill is hot, add the ears of corn directly to the grill grates and cook for 10-15 minutes, turning the ears of corn every few minutes during this time. The corn should be tender and charred in spots.
- Heat a large skillet over medium heat and add the butter. Once melted, add the onion, garlic, chili powder, and a pinch of salt and saute until soft and translucent, about 5-7 minutes.
- Meanwhile, carefully cut the grilled corn off the cobs. Add the corn to the skillet and stir to combine.
- Add in the heavy cream, sour cream, lime zest and juice, and half of the cotija cheese. Stirring frequently, cook for 5 minutes until the mixture is slightly thickened and creamy. Taste and season with salt and pepper to your liking.
- Remove from the heat and serve garnished with the remaining cotija cheese, more lime zest, and another dusting of chili powder sprinkled over top. Enjoy while hot.
Notes
I highly recommend this recipe be made with fresh corn. Frozen corn can be used in a pinch (roast in the oven instead of grilling), but this is one of those recipes that really should be enjoyed with peak summer corn.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: vegetables