Authentic Street Style Elotes (Cream Corn)

By Hester

Traditionally elotes are comprised of roasted corn cut fresh from the cob smothered in cream, crumbly cheese, cayenne pepper and hot sauce.

I first had these on the Malecon in Peurto Vallarta, Mexico

Ingredients

• 4 cobs of corn
• 1/2 cup cotija cheese, crumbled
• 3/4 cup crema Mexicana
• juice from one lime
• 1 tsp cayenne pepper
• hot sauce to taste

Details

Adapted from munchinwithmunchkin.com

Preparation

Step 1

Preheat oven to 350.

Place the cobs of corn (still in husks) in the oven. Bake for 30 minutes. Remove from oven and cool for 5 minutes. Remove husks and cut the corn off the cob. Drizzle with lime juice.

Place the corn in a medium bowl and add the crema Mexicana. Toss to well combine.

Divide the corn between four cups. Top each cup with crumbled cotija cheese, a ¼ teaspoon of cayenne pepper and a dash of hot sauce. Serve immediately.




Cotija cheese is a hard, salty and crumbly cheese that is very similar to feta. Crema Mexicana varies by location. In some cases it is simply the Mexican version of heavy cream or creme fraiche. I have also seen versions that are a combination of heavy cream and sour cream. Feel free to try the recipe using these substitutions, just don’t leave out the hot sauce!