I've had a few really good versions of elote lately. You know, the Mexican street corn that is smothered in mayo and cotija cheese? When made right, with fresh summer corn, and cooked perfectly, elote can be a magical addictive treat that lingers in your taste buds memory for days. I decided to try and capture some of the elote flavors in this baked corn dish. Serve this as a side at your next cookout and it will be the talk of the party.
It's really easy to make this. Just get all the corn off the cobs and mix all the ingredients together. Tomato isn't a normal ingredient in elote, but I felt like tossing it in.
Bake about a half hour. soo good!
This time of year I could eat corn every night, so this was a fun way to switch it up
10 ears of corn, 1/2 cup chopped basil, 1/4 cup chopped cilantro, 1 cup cotija, 1 drained can of diced tomatoes, 1 bunch of scallions, and 1/2 cup mayo. Shuck the corn and cut the kernels off the cob. Use the back of your knife to scrape extra corn juice from the cob. Chop the herbs and scallions and and mix all of the ingredients in a large bowl with some salt, pepper, and paprika or cumin, or red pepper flakes or whatever ya got. Pour into a baking dish and bake at 350 for about a half hour until it is bubbling.