Baby Corn Elote (No Mayo)
Super easy 7 ingredient corn elote recipe made with fresh baby corn and it is a perfect appetizer, side dish, finger food, snack or party food. My no mayo version comes with a little indian twist that you will love! Serve it on taco nights, summer bbq parties, cinco de mayo.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 oz Baby Corn (whole (about 12 baby corns))
- 2 tablespoon butter
- 3 tablespoon sour cream (or mexican crema or plain yogurt (slightly tangy))
- 1.5 tablespoon lime juice (fresh)
- 1 tablespoon dry garlic chutney (or 1 minced garlic + 1/2 teaspoon chipotle powder )
- 2 tablespoon cilantro (chopped)
- 2 tablespoon cojita cheese (plus extra for serving, see notes for substitutions)
- crumbled cojita cheese
- chopped cilantro
- lime wedges
Instructions
- 1
Prepare the Baby Corn- If you are using fresh baby corn, we need to cook it first. Place the baby corn in a large bowl. Add some salt and pour boiling water over the baby corn. Let soften for 6- 8 minutes or so.Skip this step if you are using canned baby corn.
- 2
Drain and completely dry up the baby corn using paper or kitchen towel. Toss with melted butter.
- 3
Make The Sauce - While the baby corn is soaking in hot water, make the cheesy sauce. In a small bowl, mix together sour cream, lime juice, dry garlic chutney, cojita cheese and cilantro. Taste and add salt nor adjust ingredient quantities if you wish. Add 1-2 tablespoon cold water and make it little runny.
- 4
Heat a griddle pan until hot. Place baby corn on the hot pan. Cook on all sides until nicely charred for a smoky taste.
- 5
Place the baby corn in serving plate and drizzle with the sauce.
- 6
Add extra crumbled cojita, cilantro and serve with lime wedges.