Sauce recipe

Elote crema

Name: Elote crema (lime, chili and cotija)
Yield: 240 g, 1 batch
Cuisine: Mexican
Ingredients: 120g Sour cream (or Mexican crema) (½ cup); 60g Mayonnaise (¼ cup); 40g Cotija, finely crumbled (6 tbsp); 3g Garlic, finely grated (1 clove); 15g Lime juice (1 tbsp); 2g Chili powder (1 tsp); 1g Ground cumin (½ tsp); 1g Fine sea salt (¼ tsp)

The dressing from Mexican street corn, used as a base: sour cream and mayo with lime, chili powder, cumin and crumbled cotija. It bakes into a tangy, golden layer under the corn.

SpecialtyUncookedMakes 240 gCast Iron Pan

Make the sauce

1 batch makes about 240 g — enough for 3 Cast Iron Pan pans

1batch

Whisk everything together until smooth and taste it; it should be tangy and a little salty, since it's seasoning the corn too. Keep it in the fridge until the dough is ready. Keeps 3 days.

Sour cream (or Mexican crema)

½ cup120 g

Mayonnaise

¼ cup60 g

Cotija, finely crumbled

6 tbsp40 g

Garlic, finely grated

1 clove3 g

Lime juice

1 tbsp15 g

Chili powder

1 tsp2 g

Ground cumin

½ tsp1 g

Fine sea salt

¼ tsp1 g

Used on

Cast Iron Elote→

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