Elote-Style Corn with TJ's Cotija
Trader Joe'sElote-Style Corn with TJ's Cotija
Ingredients
For the Elote-Style Corn
- 4 ears of corn, fresh, shucked (or 4 cups frozen corn kernels, thawed)
- 1 tablespoon olive oil, for grilling/roasting corn, optional
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema, or sour cream
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the corn: If using fresh corn on the cob, you can grill, roast, or boil it. For grilling, lightly brush the shucked corn with olive oil and grill over medium-high heat for 8-12 minutes, turning occasionally, until kernels are tender and slightly charred. For roasting, preheat oven to 400°F (200°C), toss corn with olive oil, and roast for 15-20 minutes. For boiling, bring a large pot of salted water to a boil, add corn, and cook for 5-7 minutes. If using frozen corn kernels, simply thaw and heat through in a skillet or microwave.
⏱️ 15 min•🌡️ 400
- 2
Once cooked, if using corn on the cob, carefully cut the kernels off the cobs using a sharp knife. Transfer the kernels to a large mixing bowl.
⏱️ 3 min
- 3
In a small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, salt, and black pepper until well combined.
⏱️ 3 min
- 4
Pour the creamy mixture over the corn kernels in the large mixing bowl. Stir gently until all the corn is evenly coated.
⏱️ 2 min
- 5
Add the crumbled Cotija cheese and chopped fresh cilantro to the corn mixture. Stir again to distribute evenly. Taste and adjust seasoning (salt, pepper, or lime juice) if needed.
⏱️ 2 min
- 6
Serve immediately as a vibrant and flavorful side dish. This dish can also be served warm or at room temperature.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sElote-Style Corn with TJ's Cotija
Ingredients
For the Elote-Style Corn
- 4 ears of corn, fresh, shucked (or 4 cups frozen corn kernels, thawed)
- 1 tablespoon olive oil, for grilling/roasting corn, optional
- 1/4 cup mayonnaise
- 1/4 cup Mexican crema, or sour cream
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Prepare the corn: If using fresh corn on the cob, you can grill, roast, or boil it. For grilling, lightly brush the shucked corn with olive oil and grill over medium-high heat for 8-12 minutes, turning occasionally, until kernels are tender and slightly charred. For roasting, preheat oven to 400°F (200°C), toss corn with olive oil, and roast for 15-20 minutes. For boiling, bring a large pot of salted water to a boil, add corn, and cook for 5-7 minutes. If using frozen corn kernels, simply thaw and heat through in a skillet or microwave.
⏱️ 15 min•🌡️ 400 - 2
Once cooked, if using corn on the cob, carefully cut the kernels off the cobs using a sharp knife. Transfer the kernels to a large mixing bowl.
⏱️ 3 min - 3
In a small bowl, whisk together the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, salt, and black pepper until well combined.
⏱️ 3 min - 4
Pour the creamy mixture over the corn kernels in the large mixing bowl. Stir gently until all the corn is evenly coated.
⏱️ 2 min - 5
Add the crumbled Cotija cheese and chopped fresh cilantro to the corn mixture. Stir again to distribute evenly. Taste and adjust seasoning (salt, pepper, or lime juice) if needed.
⏱️ 2 min - 6
Serve immediately as a vibrant and flavorful side dish. This dish can also be served warm or at room temperature.
⏱️ 1 min