Elote-Style Corn
With a bold blend of mayo, sour cream, Cotija cheese, and a punch of Croix Valley Southwest BBQ Booster, every bite delivers smoky heat, creamy tang, and just the right amount of crunch. Perfect for potlucks, tailgates, or rounding out your next BBQ platter, this dish is a guaranteed crowd-pleaser that won’t sit on the sidelines
Elote-Style Corn
This isn't your average corn side dish. We took the essence of traditional Mexican street corn—grilled corn, creamy dressing, salty Cotija—and kicked it up with a Southwestern twist, Croix Valley-style. Topped with our signature Mayan Curry Sauce, this easy-to-make side is one to devour.
- Author
- Damon Holter
- Prep Time
- 10 minutes
- Cook Time
- 60 minutes
- Servings
- 8
- Cuisine
Tex Mex
Ingredients
- 6 ears of Sweet Corn (or two 12 oz bags, frozen corn)
- ⅓ cup Mayonnaise
- ½ cup Sour Cream
- ½ cup Cotija Cheese (or grated Parmesan)
- 3 Tablespoons Croix Valley Southwest Barbecue Booster
- 3 Tbsp Croix Valley Garlic Buffalo Sauce (optional)
- 1 cup Sour Cream
- 2 Tbsp Croix Valley Worcestershire Sauce
- 1 teaspoon Curry Powder
Directions
- Grill corn (in the husk) until corn is tender (approximately 40 minutes)
- Cut corn from cob, add all remaining ingredients and combine well.
- Place Elote in a foil pan and return to the grill for 10 minutes, long enough to melt Cotija and ensure ingredients are combined and heated through.
- Combine ingredients for Mayan Curry Sauce
- When ready to serve, top corn with Mayan Curry Sauce and a sprinkle of additional Cotija.
