Mexican Street Corn (Elote)
A recipe from Bryan County School
This recipe, created by students in Bryan County, is inspired by the traditional Mexican Street Corn, Elote. It makes for an excellent side dish featuring roasted corn kernels mixed with classic Mexican flavors.
Ingredients:
- 9 lbs + 8 oz Corn, sweet, yellow, frozen, kernels
- 1 1/4 cup Oil, vegetable
- 1/2 tbsp Salt, kosher
- 2 cup Mayonnaise
- 2 cup Sour Cream, low fat
- 2 cup Juice, lime
- 1/2 cup Spice, chili, powder
- 1/2 cup Spice, taco seasoning
- 2 lbs Tomatoes, fresh, small dice
- 1 1/2 cup Cilantro, fresh, leaves, chopped
- 1 cup Parmesan cheese, grated
Steps:
- Preheat oven to 400°F. Combine corn, oil, and salt in a large mixing bowl. Toss to combine.
- Spread corn in a single layer on three parchment lined sheet pans. Roast corn in oven until slightly charred, approximately 7 minutes.
- Chill roasted corn to 41°F.
- While corn is cooling, combine mayonnaise, sour cream, lime juice, chili powder, and seasoning. Whisk to combine.
- Once corn is chilled to 41°F or below, using a large mixing bowl, combine the corn, fresh diced tomatoes, parmesan cheese, and chopped cilantro.
- Add dressing to the corn mixture and stir until all corn is coated.
- Cold hold, covered, until served.
Cool food from 135°F to 70°F within 2 hours and then from 70°F to 41°F within 4 hours.
No bare hand contact with ready to eat food.
Place the corn salad in 4-inch skinny pans or 4-inch half hotel pans for service.
Hold at 41°F or below.
Recipe Details
Student Chef
Meal Components:
Vegetable Starchy
Crediting Information
- 1/2 cup Vegetable Starchy
HACCP Category:
Process #3 (Complex)
Portions:
50
Portion Size:
1/2 Cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 157 | cal |
| Saturated Fat: | 2.2 | g |
| Total Fat: | 12 | g |
| Sodium: | 194 | mg |
Additional Recipe Photographs
Mexican Street Corn Salad ingredients.
