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Simple Mexican Corn on the Cob (Elotes)
Servings: 4
Ingredients
  • 4 ears of corn
  • 1/4 cup cashew sour cream see below
  • 2 tablespoons cotija cheese
  • 1/2 teaspoon chili powder
  • 1/2 lime
  • 2 tablespoons fresh cilantro finely chopped
Sour cream
  • 1 cup cashews soaked in water for 2-3 hours
  • 1/2 c water
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lime
  • Salt to taste
Instructions
  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!
Sour cream
  1. One the cashews are soaked, drain the water, and blend them with fresh water, apple cider vinegar, 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!