Cajun Style Corn Cob Elotes: A Bold and Flavorful Alternative to Corn on the Cob
Elotes, those delicious Mexican street corns that you can find in any number of places, is now available in a new and exciting way. You can now make it at home for your next party or celebration. It’s easy to prepare, too!
Cajun Style Corn
- Corn on the cob
- Cajun spice mix (1/4 cup)
- Butter, for spreading on corn. I used unsalted but you can add some salt if you want. If you’re making this in advance, make sure not to add too much salt as it will draw out moisture from your corn as it cooks and cause it to become soggy.
Corn Elotes
- 2 cups fresh corn kernels
- 1/4 cup mayonnaise (I used Hellmann’s)
- 1 tablespoon lime juice
- 1 teaspoon chili powder, preferably from a can of chipotles in adobo sauce (you can use more or less depending on your preference)
- 1/8 teaspoon crushed red pepper flakes (optional; I didn’t add this because I’m not sure how it would work with the cotija cheese)
- Freshly cracked black pepper and kosher salt to taste
Ingredients
- Corn Cob (cut into wedges)
- Cilantro, chopped
- Lime juice, finely grated zest of 1 lime
- Jalapeno peppers, seeded and diced
- Olive oil (for brushing on the corn before roasting)
Instructions
- Cook the corn: Slice off and discard the kernels from one ear of corn, then cut off the cob at its base. Rinse it under running water to remove any loose husks or debris that might have adhered to its surface.
- Prepare the sauce: In a medium bowl, combine 2 tablespoons of lime juice with 1/2 teaspoon salt and hot sauce to taste. Stir well before seasoning with additional lime juice if needed (be careful not to add too much). You can also use cayenne pepper instead of hot sauce if you prefer less spice in your elotes!
Special Note
Corn Elotes is a very popular dish in Mexico and the Cajun region of Louisiana. It’s also incredibly easy to make at home, so don’t hesitate to try it! Corn Elotes are made from corn on the cob, which has been boiled until tender and then coated in mayonnaise or crema Mexicana (a Mexican sour cream). The best way to eat them is straight off the grill over an open flame (you’ll need an extra pair of hands for this part), but they can also be split open down one side and filled with your favorite combination of meats, cheeses and vegetables—and then topped off with cilantro, onion slices and fresh lime juice.
Today, elotes are commonly served as street food in Mexico and are sold by vendors who park their carts outside supermarkets and other busy places. They’re also available at many Mexican restaurants in the United States.
Grated Cotija cheese
Cotija cheese is a Mexican, semi-hardened cheese that is made from sheep’s milk. It has a nutty flavor and a crumbly texture. If you don’t have Cotija on hand, use feta or Parmesan instead!
Tomato paste
The result will be more watery than commercial tomato paste, but you can use this consistency as a base for many recipes where the flavor of the tomatoes is desired without adding too much liquid (such as pizza sauce). The taste will vary depending on how long you cook your tomatoes: for example, if you don’t want any heat in your sauce then simmering them gently for 30 minutes should give you a milder end product.
A delicious and new way to enjoy elotes.
Elotes are a Mexican street food that’s been enjoyed around the world for centuries. In fact, it’s said that elotes were first served in Mexico City in 1550 to celebrate the birth of Cortés’ son Diego. In this recipe we use grilled corn on the cob as our base instead of roasting or boiling it. The Cajun spice rub gives this dish an extra kick that complements your favorite toppings perfectly!
It is said that the greatest way to serve corn at any meal is with this traditional Cajun street corn on the cob, which is then coated with a creamy, spicy, Creole-flavored sauce and topped with cheese. Despite requiring some preparation, this sweet corn dish is simple. You must shuck the corn first since it has been basted with traditional Cajun seasonings. This is a step that is uncommon when grilling corn on the cob since the husk retains moisture and guarantees that the kernels will cook evenly in the intense heat of the grill. This recipe’s secret is to soak the corn in water for a bit longer than usual. If possible, wait for two hours before starting the grill.
Elotes are a delicious, easy way to enjoy the summertime. Whether you’re looking for something quick and easy or want something a little more elaborate than just corn on the cob with mayonnaise, this recipe is sure to please! We hope you enjoy making these as much as we do.
