I love making this version of elote corn as a side dish or topping for tacos! Traditional Mexican elote is made using Mayonnaise, which I don’t love, so I created this version using goat cheese instead of mayo and cotija cheese!  I prefer it “off the cob” because it is more versatile that way (and tastier in my opinion).

INGREDIENTS:

Serves 5-6 people

Corn Cobs (6) (with or without the husks)

Butter (3 Tbs)

Goat Cheese (1/4 cup, crumbled)

Cilantro (handful, roughly chopped)

Lime (1/2)

Paprika

Chili Powder

Salt & Pepper to taste

INSTRUCTIONS:

Cook the corn by placing each cob, with the husks intact, straight into the oven and cook at 400F for 30 minutes. (If your corn has already been husked, cover each of the cobs in foil and cook the same way.) After the corn is done cooking, remove the husks carefully. You might want to use a towel to hold the bottom of the cob, and then use the other hand to remove the husks. Once the husks have been removed and discarded, carefully use a sharp knife to cut the corn kernels off of the cob and into a large bowl. (Try to do this while the corn is still hot so the butter and cheese will melt easily - you might want to use the same towel to hold them while you do this.) Once you’ve removed all of the kernels, add the butter and goat cheese to the corn and stir well until it’s all melted and coated well. Then add the spices, cilantro, and lime, and stir well. Salt to taste. Serve immediately as a side dish, on tacos, or on a Mexican salad!

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