Baby Corn Elote (Mexican Street Corn)

Name: Baby Corn Elote (Mexican Street Corn)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 cans (15 ounces each) whole baby corn; 3 tablespoons olive oil; 2 tablespoons Tajin seasoning, plus more for garnish; 1/4 cup crema table cream or sour cream; 1/4 cup mayonnaise; 1 tablespoon minced fresh cilantro, plus more for garnish; 1 tablespoon lime juice; 1 teaspoon grated lime zest; 1 teaspoon minced garlic; 1/4 cup Cotija cheese, for garnish

Total Time Prep: 10 min. Cook: 20 min.

Yield 6 servings

Test Kitchen Approved

This baby corn elote recipe takes everything you love about Mexican street corn and miniaturizes it.

Ingredients

3 cans (15 ounces each) whole baby corn
3 tablespoons olive oil
2 tablespoons Tajin seasoning, plus more for garnish
1/4 cup crema table cream or sour cream
1/4 cup mayonnaise
1 tablespoon minced fresh cilantro, plus more for garnish
1 tablespoon lime juice
1 teaspoon grated lime zest
1 teaspoon minced garlic
1/4 cup Cotija cheese, for garnish

Directions

Preheat the oven to 425°.
In a large bowl, toss together baby corn, olive oil and Tajin. Spread on two rimmed baking sheets into single layers. Roast 10 minutes; use a spatula to flip the corn. Rotate the baking sheets; roast another 10 minutes or until the corn is lightly browned. Cool 5 minutes.
In a large shallow bowl, stir together crema, mayonnaise, cilantro, lime juice, lime zest and garlic. Add the roasted corn; stir to coat.
Transfer to a serving platter; garnish with crumbled Cotija cheese, Tajin and cilantro.

Nutrition Facts

1 serving: 204 calories, 18g fat (4g saturated fat), 15mg cholesterol, 1211mg sodium, 7g carbohydrate (2g sugars, 3g fiber), 4g protein.