Elote is a favorite summer BBQ treat. Caramelized grilled corn is slathered with a sauce made from Mexican crema, then sprinkled with cotija cheese and cilantro. Butter may be good, but this corn cannot be beat. Corn is rich in fiber and carotenoids, which makes it healthy for the gut and eyes.
- 4 ears of corn
- 1/2 cup Mexican Crema
- 1/4 cup grated cotija + extra for serving (see Chef Tips)
- 1/2 cup chopped cilantro + extra for serving (see Chef Tips)
- 2 cloves garlic, minced
- 1/2 teaspoon chili powder(optional)
- 1/2 lime juiced
- Grill or roast the corn until lightly charred all over - it should not be burnt.
- Meanwhile in a bowl mix together the Crema, cotija cilantro, garlic, chili powder and lime juice until well blended.
- Brush the hot corn generously with the sauce. Sprinkle with extra cotija cheese and cilantro. If you like spicy sprinkle with extra chili too.
Crumbled feta can substitute for cotija
If not interested in cilantro, use a 50/50 blend of chopped parsley and mint.
Nutrition Facts (per servings)
Calories: 212; Fat: 9g; Saturated Fat: 5g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 3g; Carbohydrates: 32g; Sugar: 6g; Fiber: 4g; Protein: 7g; Sodium: 136mg
Registered Dietitian Approved
You recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society
This recipe was originally published on Cook for Your Life. It is used by permission.