Idaho Elote
- Prep: 10 minutes
- Cook: 10 - 12 minutes
- Serves: 4
- Yield: 4 ears
Enjoy this Idaho twist on classic Mexican street corn, perfect for a summer BBQ or any gathering where you want to bring the taste of Idaho to the table! Did you know Idaho farmers grow 66% of the world’s sweet corn seed and also harvest fresh, local sweet corn daily during the season? As the #3 dairy state in the nation, Idaho is also home to incredible local cheeses. While Cotija is traditional, you can spice up your Idaho Elote by trying local queso fresco, feta, aged cheddar, or goat cheese from Idaho creameries for a unique regional flavor. Add in locally sourced chili powder and fresh Idaho cilantro, and you’ll have a flavor-packed dish that’s easy to make and fun to eat.
kitchen tips:
Corn: For the best flavor, use fresh, locally sourced Idaho corn, when in season.
Cheese: Cotija is traditional, but feta or even a local Idaho cheese can add a unique twist.
Heat Level: Adjust the amount of chili powder or add a dash of hot sauce if you like a spicier kick.
Categorized: Side Dishes
Ingredients
- 4 ears of fresh Idaho sweet corn on the cob, husked
- 1/4 cup mayonnaise
- 1/4 cup Idaho Dairy sour cream or Greek yogurt (optional)
- 1/2 cup Idaho Cheese such as crumbled Cotija or feta cheese
- 2 tablespoons Idaho Unsalted Butter, melted
- 1 teaspoon Idaho Dried Herbs smoked paprika or chili powder
- 1 teaspoon ground Idaho Dried Garlic
- 1/4 cup Idaho Fresh Herbs finely chopped fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- Salt and pepper to taste
Featured Idaho Produce
Steps
Prepare the Grill:
Preheat your grill to medium-high heat
Grill the Corn:
Brush the corn cobs lightly with melted butter and place them on the grill. Grill for 10-12 minutes, turning occasionally, until the corn is charred and tender.
Prepare the Toppings:
In a small bowl, mix the mayonnaise, sour cream (if using), and lime juice until smooth. Combine the smoked paprika or chili powder with the ground garlic in a separate small bowl.Set aside the crumbled cheese, chopped cilantro, and remaining melted butter.
Assemble the Elote:
Once the corn is grilled, brush each cob generously with the mayonnaise mixture.Sprinkle the grilled corn with the paprika-garlic mix for a flavorful kick.Roll or sprinkle each cob with the crumbled Cotija or feta cheese, ensuring an even coating.Drizzle with a bit more melted butter for extra richness.Garnish with the chopped cilantro and an additional squeeze of lime juice.
Serve:
Serve immediately, optionally garnished with lime wedges and a sprinkle of extra cheese.
