Everyone knows that elote always looks delectable, but what do you do if you’ve never had elote and don’t quite know what goes into it? You improvise and make it Kristinas way.

Steak with chimichurri sauce, a side of Mexican style corn and mashed potatoes

INGREDIENTS :

• 1 can of corn or 1 bag frozen corn
• 1 TB (Tablespoon) avocado oil or oil of preference
• 1/2 tsp (teaspoon) garlic powder
• 1/2 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/2 tsp oregano
• Zest from one lime
• 1 TB tomato paste
• Juice of 1-2 limes (start with one, add more if desired)
• 1 TB mayonaise
• 1 TB sour cream
• 1 TB grated parmesan
• 1-2 grated garlic cloves (optional)
• 1 TB fresh cilantro (optional)

Allowing the spices above in addition to the lime zest, to warm up in your pot with corn will open up the flavors and intensify the taste.

STEPS :

1. Grab a small sized pot and add in your 1 TB (tablespoon) of oil and allow to warm up over medium-high heat for a few minutes. Then add your corn. Can or frozen is fine. However, if you are using canned corn, make sure to strain out the water/juice the corn is in. Do not rinse, there is no need.
2. Heat your corn in the hot oil in your pot for a couple of minutes and then add your spices and lime zest. Add 1 TB of tomato paste (you can also use tomato bullion, but then DO NOT use salt). Mix and allow to cook until the spices begin forming a crusted layer on the bottom of your pot. This is called the fond. This is just a flavorful caramelized layer that forms on the bottoms of pots and pans and then gets incorporated into the full dish which amplifies the flavor. You can add your optional grated garlic at this time and allow it to cook for 30 seconds before the next step, so that it doesn’t burn.
3. Once your pot forms a layer of fond on the bottom, you can add in your lime juice. Start with just the juice of one lime and see how you like it. You can always add more later.

This is what the bottom of your pot will look like when its ready for the lime juice. Caramelized golden brown.

4. Once your lime juice is in, allow it to lift up those browned bits from the bottom of the pot and begin adding your sour cream, mayonnaise, grated parmesan and fresh cilantro. Mix. Turn heat to low and cover the pot with a lid. Cook for 2-3 minutes and then immediately turn heat off and allow to sit for an additional 1-2 minutes. Mix and enjoy.

You can top this corn with more cheese, such as cortina or parmesan, or whatever your heart desires. Along with : smoked paprika, chili powder, flamin’ hot Cheetos, fresh herbs, tajin, etc.

This is probably my husbands FAVORITE side dish for dinner. He can’t get enough. I have made variations of this using fresh corn on the cob and its always amazing.