Large Batch Mexican Elotes
A scaleable recipe for traditional Mexican Elotes. This is a yummy side dish often considered as street food in Mexico. Give it a try, you won't regret it!
Servings: 12 people
Large Bowl for Mixing
- 6 Ears Corn on the Cob shucked, if boiling
- 3 TBSP Butter
- 1/2 cup Butter
- 1/2 cup Mayo
- 1/4 cup Mexican Crema "table cream"
- Salt/Pepper to taste
- 2 Limes juiced
- 1 cup Cotija Cheese
Boil or Grill 6 Ears Corn. Cool for 15 minutes
Use sharp knife or kernel-er to cut kernels off of the corn cobs. Place corn in cast-iron skillet with butter. Saute until all kernels are separated.
Transfer corn into a large bowl. Add butter and stir until melted. Add mayo, crema, salt, pepper, juice of two limes, cotija cheese. Mix well
Serve as is or try our other recipes!