Copycat Restaurant Street Corn (Elote) with Spicy Crema & Queso Fresco
A mouthwatering copycat version of a famous restaurant's elote (street corn) recipe with spicy crema and queso fresco.
Allergens
Dairy, Eggs
Ingredients
- 6 ears of fresh corn on the cob, husked and silks removed 1/2 cup mayonnaise 1/4 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/2 teaspoon chili powder Salt and pepper to taste 1/2 cup crumbled queso fresco 1/2 cup sour cream 1 teaspoon hot sauce 1 lime, zested and juiced Fresh cilantro leaves, for garnish
Instructions
- Preheat a grill or stovetop griddle to medium high heat.
- In a small bowl, combine the mayonnaise, smoked paprika, ground cumin, chili powder, salt, and pepper. Mix well.
- Grill the corn on all sides until slightly charred and tender, about 8 minutes total.
- In another small bowl, mix together the queso fresco, sour cream, hot sauce, lime zest, and lime juice until smooth.
- Remove the corn from the grill and immediately brush each ear with the mayonnaise mixture. Sprinkle with crumbled queso fresco.
- Serve with additional spicy crema on the side for dipping, and garnish with fresh cilantro leaves.
Chef’s Insight
To achieve that perfect smoky char, make sure to grill the corn over direct heat and turn frequently.
Notes
For added flavor and texture, consider charring the corn more deeply to create smoky, caramelized spots.