This dish, which was passed down from my father, is simply amazing. Hope you like it.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- ¼ cup mayonnaise
- 5 ears fresh corn
- 2 tablespoons heavy cream
- 2 tablespoons butter, softened
- 2 teaspoons fresh lime juice
- 1 ½ teaspoons Southwestern ancho chile seasoning (such as Penzeys Arizona Dreaming)
- ⅛ teaspoon cayenne pepper, or more to taste
- ⅓ cup crumbled Cotija cheese
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn.
- Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.
- You can substitute grated Parmesan cheese or a mild feta for the cotija cheese, if desired.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 263 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!!
The family loved it and I used thawed frozen corn and grilled in a skillet, set the elote (with cilantro added) on the side. They all mixed it in to the corn. A great side dish! Less spicy with just the Ancho chile seasoning.
This was really good! Loved the sauce, not too overpowering, but had a bit of heat. Will Make again
Delicious. Used Aldi’s “Elote” seasoning blend to top it off.
I always use Penzeys Spices and Arizona Dreaming was exactly what I had on hand when I went looking for a recipe for this. I had a craving and used Frozen corn that I charred a bit in a skillet on the stove, Made this as a side with a pork tenderloin rubbed with the same Arizona Dreaming mix.
Loved this and I especially loved the fact the sauce was just drizzled over the top instead of stirred in like most call for. It makes for a much better presentation this way. I also liked the flavor the ancho gave it. Great recipe and a definite keeper!