Mexican Street Corn

Sunday September 4, 2016

A classic tasty snack street food, known as elotes, that is popular in restaurants now as a side dish. The mayonnaise/sour cream mixture is what helps the cheese adhere to the corn. In El Salvador, it is called elotes loco. Expect to get this all over your mouth with the first bite.

Serves 2

4 ears of corn, shucked

1/4 cup vegan mayonnaise

1/4 cup sour cream or Mexican crema

8 tablespoons crumbled queso fresco or feta, plus some extra for sprinkling at serving

3 tablespoons Kikkoman Soy Sauce

1 tablespoon sesame seeds (optional)

1 teaspoon Aleppo red chile pepper flakes, or chile powder of choice such as ancho or chipotle

4 tablespoons chopped fresh cilantro

1 lime, cut into wedges


Boil, grill, or steam the ears of corn until tender.

Whisk together the mayonnaise, sour cream, cheese and the soy sauce until incorporated. Add the sesame seeds, chile powder and cilantro.

Cut the corn in halves (easier to handle) and using a large spoon, coat all sides of the corn in the coating.

Sprinkle with extra cheese and dust with chile powder. Serve with lime wedges. Serve alongside your meal!

artwork by Dawn Dark Mountain

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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