Go Back
+ servings
Baby Corn Elote Featured Image
Print Recipe
5 from 2 votes

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 Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Mexican
Servings: 3
Calories: 125kcal

Equipment

  • Cast Iron Grill Pan Or Grill

Ingredients

  • 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 + ½ teaspoon chipotle powder
  • 2 tablespoon cilantro chopped
  • 2 tablespoon cojita cheese plus extra for serving, see notes for substitutions

To serve

  • crumbled cojita cheese
  • chopped cilantro
  • lime wedges

Instructions

  • 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. 
  • Drain and completely dry up the baby corn using paper or kitchen towel. Toss with melted butter.
  • 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.
  • Heat a griddle pan until hot. Place baby corn on the hot pan. Cook on all sides until nicely charred for a smoky taste.
  • Place the baby corn in serving plate and drizzle with the sauce.
  • Add extra crumbled cojita, cilantro and serve with lime wedges.

Notes

  1. This recipe makes a little extra cheese sauce. 
  2. I dont have salt listed since the dry garlic chutney and the cojita together make the sauce quite salty. If you are using minced garlic and chipotle powder, add salt to your taste. 
  3. Make sure that the baby corn are dry before they hit the grill else they will start steaming instead of charring on the drill.
  4. Dry garlic chutney is a bit spicy and makes the sauce so. Simply use chipotle powder for less heat.
  5. Make it Vegan - Use avocado oil while grilling the corn. You can use soy or any plant based yogurt instead of sour cream. Bump up the lime juice for tanginess. Use vegan parmesan for the cheese.
  6. Dont like Corn? Use cauliflower or asparagus instead. Blanch the vegetables before grilling them. 
  7. Make it Herby - If you love herbs in your food, add chopped scallions and extra finely chopped cilantro on top.
  8. Make it Extra Spicy - Add chopped jalapeños to the cheese sauce for a fresh grassy heat in every bite.
Ingredient Notes 
  • Use mexican crema or creme fraiche or plain yogurt (slightly tangy) in stead of sour cream. 
  • Replace dry garlic chutney with 1 minced garlic + ½ teaspoon chipotle powder. 
  • Use crumbled feta or grated parmesan instead of cojita cheese. 
 

Nutrition

Calories: 125kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 146mg | Potassium: 201mg | Fiber: 2g | Sugar: 4g | Vitamin A: 310IU | Vitamin C: 6mg | Calcium: 85mg | Iron: 1mg