Description
This recipe guides you through making a gluten-free version of the popular Mexican street corn, Elote. It focuses on ingredient substitutions and tips to ensure the dish remains completely gluten-free without sacrificing its authentic flavor.
Ingredients
Scale
- 4 ears of fresh corn, husked
- 1/2 cup gluten-free mayonnaise
- 1/4 cup crumbled cotija cheese (ensure it’s pure cheese, no additives)
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder (check for gluten-free certification)
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper (optional, for extra heat)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Preheat your grill to medium-high heat. You can also boil or roast the corn if you prefer.
- Grill the corn directly on the grates for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred.
- While the corn cooks, prepare the creamy topping. In a small bowl, combine the gluten-free mayonnaise, cotija cheese, lime juice, chili powder, smoked paprika, and cayenne pepper if using. Mix well until smooth.
- Once the corn is cooked, remove it from the grill.
- Carefully spread a generous amount of the prepared creamy mixture evenly over each ear of corn.
- Garnish with fresh chopped cilantro.
- Serve immediately with extra lime wedges on the side.
Notes
- Always double-check ingredient labels to confirm they are gluten-free, especially for mayonnaise, chili powder, and cotija cheese.
- Grilling gives the corn a smoky flavor, but you can boil or roast the corn instead.
- For a spicier kick, add more cayenne pepper or a pinch of finely diced jalapeño to the creamy mixture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg