Off-the-Cob Elote

a side, a topping, a dip...

I’ve made this with mayo, I’ve made it with crema, I’ve landed on sour cream for the recipe because I always have it on hand and I like the lightness of it.

We’re using 2 cheeses: manchego for a melty creaminess and cotija for a crumbly saltiness.

Serving: you can use this as a side dish, a topping for tacos + bowls, or even a dip (see notes).

prepping for lots of cooking!

Logistics:

• Serves 2-4

• Time: 20 minutes

You’ll need

• 4 ears of corn, shucked

• 1/3 cup chopped cilantro leaves

• 1 teaspoon chipotle or chile powder

• 1 teaspoon garlic/ onion salt

• 1/4 cup shredded manchego (pecorino also works)

• 2 tablespoons diced jalapeno, seeds

• 1/4 cup sour cream

• Optional: a few teaspoons of your favorite hot sauce (green pepper cholula)

Instructions

1. Slice all of the corn off of the cobs. I like to lay them down flat like a hot dog and slice (with a really sharp knife) from on end of the cob to the other. Then you turn it so that the flat edge is on the cutting board and repeat until all the corn has been cut off.

2. Add a tablespoon or two to a skillet and heat over medium. Add in the corn with chile poweder, onion or garlic salt, and a pinch of black pepper. Let it sit for 3-4 minutes then stir. Wait for another 3-4 minutes. You should start seeing some charred bits! Do this until about 1/2 of the corn has a nice char on it. Add in the cilantro, give it a final stir and then pour into a mixing bowl or serving dish.

3. Add in the manchego and sour cream while it’s still hot! Stir until the manchego melts. Taste for salt + pepper, add more if needed. Now is also a good time to add hot sauce!

4. Pour into the dish you’re serving it in and then top with cotija and diced jalapeno.

Notes

• If you want this to be more of a dip, double the sour cream + manchego in step 3. Then, instead of step 4: Pour it all into a baking dish and bake at 350 for about 15 minutes. Then top with cotija and jalapeno and serve!