Elotes (Mexican Corn on the Cob)
Elotes, aka Mexican corn on the cob, are served on most street corners in every city throughout Mexico. Corn (maize) is a cereal grain first domesticated by indigenous peoples in central and southern Mexico about 10,000 years ago.
This authentic Mexican street corn is smothered in crème fraiche or Mexican Crema, sprinkled with Cotija (a dry Mexican cheese) and tajín (a popular condiment consisting primarily of chile peppers, lime, and salt). A delicious vegan version is also shown in the video.
Elotes are super easy to make and will be the best thing you serve to your guests all summer long.
- 6 ears of corn
- 1/3 cup crème fraiche or Mexican crema
- 1/3 cup Cotija cheese
- 1 lime
- salt
- tajín (a popular condiment consisting primarily of chile peppers, lime, and salt)
Remove the husks from corn, cut corn in half and rinse in water. In a medium pot, bring enough water to cover corn to a boil – add corn and bring back to a boil again. Reduce heat and cover and cook for 8 minutes.
Vegan Version
Remove corn from pot and cool down. Insert one small skewer on one end of corn and rub ½ lime on it. Sprinkle some salt then Tajin to add flavor and heat to the corn.
Vegetarian Version
Insert one small skewer on one end of corn and slather it with crème fraiche or or Mexican Crema. Next sprinkle grated Cotija cheese and Tajin.
Corn pairs beautifully well with Chardonnay and Ceja Vineyards non-malolactic Carneros Chardonnay makes the corn taste sweeter and creamier. Remember, you do not need to prepare an elaborate meal to enjoy wine.