Here in Texas and the Southwest the influence of Mexican street dishes run rampant through many communities. When we visit the grocery store, a street vendor or the Dallas Farmers Market we are greeted by smells of roasted corn that are sold in paper or in styrofoam cups with condiments. Elotes or Mexican style street corn has been a favorite of mine since I moved to Texas 15 years ago. It includes pretty much the same ingredients when I have th dish in Dallas, Houston or San Antonio. Ingredients for Elotes include roasted corn, lime, butter, cayenne pepper or paprika, and Crema de Mexicana (Mexican Sour Cream). Some will add lemon pepper, mayonnaise, cotija cheese, parmesan cheese and other seasonings. I wanted to take that simple but filling flavor of street style corn and make a heartier dish that included Tasteful Selections Honey Gold Potatoes.
My favorite thing about this recipe is how simple it is to make and yet still keeping in line with our cultural traditions. Our friends at Tasteful Selections have provided me some great ways to do this by giving us some of their amazing potatoes that you can find at your local grocer. They also provide tips via their website for what us busy single moms like to call #RescuedMoments. A dish like this makes meal planning and party planning easy for the summer.
I thought it would make a heartier side dish next to fajitas, sandwiches, grilled BBQ or as a filling for gorditas and tacos. I’m very proud of the flavors and I think I succeeded in adding some spice to plain old potato salad with a Latin twist. It was a hit with the family but since this was my first try I would probably recommend less poblano and more lemon pepper seasoning. Tell me what you think!
8 Ears of corn Roasted or grilled with husks and silks removed
1 cup Cotija cheese (also use feta)
Tasteful Selections Honey Gold Potatoes – roasted and chopped
1 1/2 cups Crema de Mexicana (Mexican Sour Cream)
1 1/2 teaspoon of sugar
2 – 3 Poblano peppers – grilled, stemmed and seeded
Heat a roasting pan at 375 degrees. Lightly brush the corn with butter and squeeze lime juice. Grill the corn until slightly charred, turning occasionally, 10 to 15 minutes total. Set aside to cool. Peel, stem and seed poblanos. Place in food processor and pulse until smooth. If you want a quick method used a can of chopped green chiles.
Cut the kernels off of the cob and place into a bowl with potatoes. Add the chiles, cotija cheese (Feta), creme, sugar and cilantro and mix. Season with salt and pepper. lemon pepper, and cayenne pepper. Put into 6 individual cups and garnish with additional chopped cilantro. You can also mix all the wet ingredients and seasonings first and mix into the kernels and potatoes.
Disclaimer: This post is sponsored by Tasteful Selections but this recipe is my own and free to be used by Tasteful Selections. All opinions are 100% my own.