Elote Crema Sauce

Elote Crema Sauce

A tangy, creamy sauce capturing charred Mexican street corn flavor in drizzle-ready form.

Total 18 min Makes 16 oz Calories 95/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This sauce blends mayonnaise, sour cream, cotija, lime, and chili powder into a smoky-tangy topping for grilled corn, tacos, or roasted vegetables. A quick char on the corn deepens the flavor before it's blended smooth. It comes together in minutes and keeps well for spooning over grilled meats or dipping fries.

Ingredients

  • 1 cups fresh corn kernels (from 2 ears)
  • 1 tablespoon vegetable oil
  • 1/2 cups mayonnaise
  • 1/2 cups sour cream
  • 1/3 cups cotija cheese, finely crumbled
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

Method

  1. Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until charred in spots, 6 to 8 minutes.

  2. Remove the corn from the heat and let it cool for 5 minutes.

  3. In a blender or food processor, combine the charred corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, cayenne, and salt.

  4. Blend until mostly smooth with some texture remaining, scraping down the sides as needed, about 1 minute.

  5. Transfer the sauce to a bowl or jar and stir in the chopped cilantro.

  6. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

Rate this recipe

★ 4.8 (1)

Elote Crema Sauce

This sauce blends mayonnaise, sour cream, cotija, lime, and chili powder into a smoky-tangy topping for grilled corn, tacos, or roasted vegetables. A quick char on the corn deepens the flavor before it's blended smooth. It comes together in minutes and keeps well for spooning over grilled meats or dipping fries.

18 min 16 oz 95 cal

Ingredients

  • 1 cups fresh corn kernels (from 2 ears)
  • 1 tablespoon vegetable oil
  • 1/2 cups mayonnaise
  • 1/2 cups sour cream
  • 1/3 cups cotija cheese, finely crumbled
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 2 tablespoons fresh cilantro, chopped

Method

  1. 1

    Heat the vegetable oil in a 9-inch skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until charred in spots, 6 to 8 minutes.

  2. 2

    Remove the corn from the heat and let it cool for 5 minutes.

  3. 3

    In a blender or food processor, combine the charred corn, mayonnaise, sour cream, cotija cheese, lime juice, chili powder, garlic powder, cayenne, and salt.

  4. 4

    Blend until mostly smooth with some texture remaining, scraping down the sides as needed, about 1 minute.

  5. 5

    Transfer the sauce to a bowl or jar and stir in the chopped cilantro.

  6. 6

    Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.