Mexican Street Corn (Elote)

Mexican Street Corn Elote
Two recipes, thus far. Will be making one into a corn salad soon. Come back for the recipe. OR Cut off the Corn. Serve over Tostito Chips. Top with Cheese. Melt. EAT!!!

Corn on Cob
2T Butter (For boiling corn)

RECIPE ONE (Mexican Version- Our Favorite!):
2T Crema Mexicana
2T Mayo
1/2tsp Lime Juice (Concentrate Fridge Kind)
1/2tsp Dried Cilantro
1.5tsp Chili Powder
1/2tsp Garlic Powder
1/8tsp Sea Salt
1/4tsp Paprika
1tsp fresh Chives, minced
1/8tsp Pepper
2T Sour Cream *See Notes
2T grated Parmesan Cheese (Store shelf kind)

RECIPE TWO (Bacon Tomato Version):
2T Crema Mexicana
2T Mayo
1/2tsp Lemon Juice (Fridge Concentrate Kind)
1/2tsp Corner’s Market Sun Dried Tomato Season (Fleet Farm)
1/2tsp Dried Chives
1/8tsp Garlic Powder
1/4tsp Paprika
1/8tsp Onion
1/8tsp Sea Salt
2T Grated Parmesan Romano Cheese (Store shelf kind)
2.5T REAL Bacon Bits
1T Cheddar Cheese, miced/blended
2-3T Sour Cream (I did 2)

Mix spread. Place in fridge while you prep and cook. Allowing to blend some.
Become the Mother Shucker and start Shucking (Remove husks from corn). Boil corn in water with Butter.  Once cool enough to handle, brush on a nice layer of spread onto the corn. Enjoy! (For Less Mess, feel free to cut the corn Off the cob, AFTER spreading it with the cheese mix.)

*Notes: I was going to use 2-3T Cojita, or 2-3T Feta, or 2-3T Ricotta instead of Sour Cream, but forgot at the store. So, we just used Sour Cream. Was delicious! Cuts a few calories… So, we’re sticking with it!
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