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Idaho Elote

Barbecued Corn with Sour Cream, Lime & Chili
  • Prep: 5 minutes
  • Cook: 5-8 minutes
  • Serves: 4
  • Yield: 4 ears

To truly appreciate the flavor explosion, this recipe requires you to use Idaho-grown corn on the cob. Whether you’re hosting a backyard BBQ or just looking for a tasty and satisfying snack, this Idaho-inspired elot√© recipe is sure to impress. In this recipe, we put a delicious spin on the classic recipe by incorporating fresh corn and other locally sourced ingredients from Idaho. We start with fresh ears of corn, a staple crop in Idaho, and grill them to perfection, giving them a slightly charred and smoky flavor. Then we slather the corn with a mixture of crema, mayonnaise, and lime juice, and sprinkle it with crumbled queso fresco cheese, another popular ingredient in Mexican cuisine. To add a touch of regional flavor, we also use locally sourced chili powder and fresh cilantro from Idaho. The result is a flavor-packed dish that’s both easy to make and fun to eat.

Categorized: Side Dishes


  • 4 ears fresh Idaho grown sweet corn
  • 2 fresh limes
  • 1 small tub light sour cream
  • 1 tablespoon chili powder
  • salt and pepper to taste


  • Shuck the corn and place cobs directly on the grate of a hot grill. Cook for about 20 minutes, turning to ensure consistent browning and tenderness.

  • While the corn is grilling, slice the limes in quarters and coat in chili powder. Brush the finished cobs with sour cream and squeeze chili lime juice over the surface. Add salt and pepper to taste.