Simple Mexican Corn on the Cob (Elotes)

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Not sure what to make for that next summer barbecue? We’ve got you covered with these simple and creamy Elotes, also known as Mexican Corn on the Cob. I remember my first time having elotes at a Mexican street festival in the Bronx. I was amazed by how quickly the corn was prepared and how tasty the end result was. 

The traditional elote is usually prepared with mayonnaise, sour cream, cotija cheese, cilantro, butter, and/or lime. We are switching things up and making this recipe more plant-based, with the addition of cashews to make a creamy sour cream for the corn. Cashews are super tasty and highly nutritious. They contain potassium, magnesium, and iron to keep you feeling your best. Iron carries oxygen throughout our body to all of our cells, muscles, and even our brain. 

Getting enough iron in your diet can help stave off that feeling of fatigue to keep you energized all day long. This recipe is a great way to get more plant-based foods into your  meals. By replacing the sour cream and mayonnaise with this cashew-based version, you’ll be getting loads of heart-healthy fats into your meals.

Simple Mexican Corn on the Cob

Okay, let’s get started with our recipe! If you haven’t made our cashew sour cream before, you’ll want to get started on that first. All you have to do is blend soaked cashews with fresh water, apple cider, and lime juice. Add salt, to taste, and place in the fridge, in an airtight container, for a few hours so it can firm up a bit. 

Simple Mexican Corn on the Cob

Now for the corn. Start by pulling back the husks from the corn. To grill the corn, place the cobs on a grill over medium heat, and cook for 6-8 minutes, rotating the cobs frequently so all sides are exposed to the heat. If you don’t have a grill, you can actually turn on your gas stove, and apply the cobs to direct heat for 6-8 minutes, again, rotating frequently. Once the cobs are nicely browned, brush on the sour cream (use about 1 tablespoon per cob), add the crumbled cotija cheese, chili powder, and squeeze lime juice over the cobs. Top with fresh cilantro and enjoy!

Simple Mexican Corn on the Cob

Are you an elote lover? Share your favorite ways to grill up corn in the comments section below! Gave this a try? Let us know how this Simple Mexican Corn on the Cob turned out for you! Catch you next time

Simple Mexican Corn on the Cob (Elotes)

2017-07-13 09:29:35

Serves 4

  1. 4 ears of corn
  2. 1/4 cup cashew sour cream (see below)
  3. 2 tablespoons cotija cheese
  4. 1/2 teaspoon chili powder
  5. 1/2 lime
  6. 2 tablespoons fresh cilantro, finely chopped
  1. 1 cup cashews, soaked in water for 2-3 hours
  2. 1/2c water
  3. 2 tablespoons apple cider vinegar
  4. Juice of 1 lime
  5. Salt, to taste
  1. Start by pulling back the husks from the corn
  2. To grill the corn, place the cobs on a grill over medium heat, and cook for 6-8 minutes, rotating the cobs frequently so all sides are exposed to the heat
  3. If you don’t have a grill, you can actually turn on your gas stove, and apply the cobs to direct heat for 6-8 minutes, again, rotating frequently
  4. Once the cobs are nicely browned, brush on the sour cream (use about 1 tablespoon per cob), add the crumbled cotija cheese, chili powder, and squeeze lime juice over the cobs
  5. Top with fresh cilantro and enjoy!
  1. One the cashews are soaked, drain the water, and blend them with fresh water, apple cider, and lime juice.
  2. Add salt, to taste, and place in the fridge, in an airtight container, for a few hours so it can firm up a bit
  3. Enjoy with the leftovers with nachos, baked potatoes, vegetables, and more!

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