The never-ending stay-at-home fatigue is very real in my household. Dave and I have had to get creative with our weeknight meals because while my commuting time has gone away, it doesn't always mean extra time at night to spend freely. A con of working from home is certainly that the morning, afternoon and evening hours can sort-of all bleed together. Before I know it (like right now), it's almost dinner time, and I'm still at the computer. And wedding planning, of course, has also eaten up time during the evenings, although in a (mostly) enjoyable way. With that said, this recipe is definitely of the variety of a 30 minute, or less, meal. In fact, it's so easy, it's hardly a recipe: if it takes more than five minutes to assemble, and longer than 20 minutes to cook, then you're overthinking it.
Posts tagged as “vegetable”
Updated 11/23/20 to include a variation on this recipe for when corn is not in season—making it a perfect side-dish for any season! Click here to see recipe variation at the end of this post.
This is not a sponsored post or endorsement made in coordination with or paid by any of the brands mentioned here—only offering a few suggestions based on things my family and I have tried and enjoyed.
Elotes, otherwise known as Mexican street corn, is a hot food trend right now for good reason: it's really, really good.
The topping is a perfect, creamy addition to fresh, sweet, in-season corn that gets sprinkled generously with Mexican-style seasoning blend and and cotija cheese.
It's very easy to make your own spice blend but you can also use one that's pre-made, if you don't have the time, such as from McCormick or tajin, which is chili and lime flavored.
Cotija is a firm cheese that typically comes wrapped in a small wheel and can be easily crumbled, similar to feta but much milder in flavor. If you can't find this in a store near you, substituting a shredded Mexican-style cheese blend or cheddar cheese blend works. Definitely try the cotija, if you have that option!
The recipe makes enough topping for about 6-8 medium ears of corn. You can always cut the corn in half, too, to double the number of portions—this is a nice idea for a buffet when you have multiple side dishes that people can choose from.