Elote Sin Cob – a delicious recipe with corn, limes, Cotija cheese, handful, Honduran Cream, paprika. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Soak corn in water with husks still on for 1 hour or more. Then throw them on the BBQ grill with husks still on until done (approx 30 minutes) I like to get a little char on the kernels through the husks, but you don't want to overcook them and dry the kernels out.
2
Cut corn off of the cob and place in bowl. The amounts of the next ingredients will vary depending on how much corn you got off of the cob and how big your cobs were so use some artistic license.
3
Mix in juice of the two limes, half of the crema. Add more crema to taste/consistency. Do not make it soupy but let it cover all of the kernels.
4
Add spices to taste and mix. A few heavy sprinkles of each should do it.
5
Crumble cotija cheese to dice sized pieces or smaller and mix. Finally add cilantro and mix.
6
Chill and serve cold as a side or luke warm with a dish (crema will have cooled off the hot corn). My favorite is to add this to a tortilla and top with carne asada for fajitas
429
kcal
Calories
31
g
Fat
25
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 ears of corn, 2 limes, 8 ounces Cotija cheese, 1 handful Chopped cilantro, and more.
Yes, Elote Sin Cob falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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