Nicaraguan Elotes (Street Corn with Lime & Cotija Cheese)
Elotes, or grilled corn brushed with mayonnaise and coated in chili powder and cotija cheese, are a popular street food in Nicaragua. Served piping hot off the grill, with fresh lime wedges to squeeze on top, they’re a surprisingly delicious combination of flavors that will instantly become a favorite. The mayo melts into the corn and helps the other ingredients stick. By roasting the corn in the oven, you keep more of its nutritional value intact, and by judiciously using smaller amounts of mayo and cheese; you can enjoy this super snack without worrying about its adverse effects. These elotes also make a great addition to grilled meats or fish at dinnertime.
- 5 ears of corn, husked
- 1 tablespoon olive oil
- 3 tablespoons low-fat mayonnaise (or Vegenaise, if you can find it)
- 3 tablespoons Cotija cheese, finely crumbled
- 1 tablespoon chopped fresh cilantro
- Zest from 1 lime
- Chili powder, salt, and black pepper, to taste
- Quartered limes, to serve
- Preheat your oven to 400 degrees.
- On a sheet pan, arrange the corn and drizzle with the olive oil and a bit of salt and pepper, tossing everything together to ensure the corn is al evenly coated with olive oil.
- Roast the corn in the oven for 20 minutes, until tender and turning golden brown in spots.
- Brush the cooked corn lightly with the mayonnaise, than roll each cob in the crumbled Cotija cheese, lightly coating each cob.
- Arrange the corn on a platter, and sprinkle with the lime zest, chili powder, salt, pepper, and cilantro. Add the quartered limes to the platter, and enjoy!