Fresh warm buttery corn smothered in a creamy Mexican corn sauce topped with salty cojita cheese, lime and cilantro. Think mexican street corn but with a twist. This baja corn sauce will be your new favorite addition to taco Tuesday.
WHAT IS MEXICAN STREET CORN MADE OF?
Traditional mexican street corn is grilled corn on the cob coated with a mixture of cotija cheese, mayo, sour cream, chile powder and lime before getting topped with more cheese. Still using many of these elements but adding a few more and changing it up. This baja corn sauce is delish!
WHAT INGREDIENTS DO I NEED?
You will need
- mexican crema
- chili powder
- fresh cilantro
HOW TO MAKE THE BAJA CORN SAUCE
In a bowl pour your crema, add your spices and lime and stir.
The sauce will be a nice pretty pink color.
HOW DO I COOK CORN ON THE COB?
There are two ways you can cook your fresh corn on the cob.
HOW DO I GRILL CORN ON THE COB?
Preheat grill to medium heat. Pull all husks back on corn except 1-2 thin layers, remove end husks. Grill corn about 20 minutes. Remove last layer of husks and grill for a minute or two until corn has charring. Remove from grill and let cool enough to handle.
HOW DO I BOIL CORN ON THE COB?
In a large stock pot bring water to boil. Shuck your corn and rinse off all husk and strings. Place in boiling water. Boil for 10 minutes and its ready for elote en vaso!
PROTIP: make sure the pan is large enough for the water to submerge the corn. Even though the corn will float, if there is plenty of space in the water it will move around the boiling water and cook itself. You can stir occasionally too.
HOW TO DRESS MEXICAN STREET CORN WITH BAJA CORN SAUCE
- Take your freshly cooked corn, still warm and plate it.
- Add the sauce
- Top with generous amounts of cojita cheese
- If you like tajin ( i strongly suggest you do!) add that
- Squeeze some more lime on top and chopped cilantro
IS BAJA CORN SAUCE SPICY?
No! While there is a ton of spice and flavors there isn’t a spice that has heat. If you want heat add some hot sauce like tapatio.
HEALTHIER MEXICAN CORN SAUCE
Omitting the mayo gives the sauce a lighter feel to it, while still being ridiculously creamy and cheesy. It’s healthier than traditional Mexican corn sauce because the mayo is left out without compromising on taste!
CAN I MAKE THIS AHEAD?
yes! You can make the sauce beforehand, however don’t combine them until you are ready to serve. Make sure to serve the sauce of warm corn!
HOW DO I STORE LEFTOVERS?
Place leftovers in a air tight container. When ready to eat reheat in microwave for about 30 seconds-1 minute.
LOOKING FOR OTHER CORN RECIPES? TRY THESE!
If you tried this Elote en Vaso or any other recipe on the blog then don’t forget to rate the recipe and leave us a comment below. You can also follow us on Facebook, Twitter, Instagram and Pinterest to see what else we’re getting up to!
Mexican street corn, baja corn sauce
- 1/2 Cup Crema Mexicana
- 1 T Cumin
- 1 T Chili Powder
- 1/2 tsp Salt
- 1/2 lime
- 1/2 cup fresh cilantro chopped
- tajin for topping
- additional lime wedges, cojita cheese for topping
- Whisk all cream, cumin, chili powder, lime salt together.
- drizzle or brush over corn. Add cheese, tajin, more lime and cilantro.
- Keep sauce refrigerated.
CAN I MAKE THIS AHEAD?yes! You can make the sauce beforehand, however don't combine them until you are ready to serve. Make sure to serve the sauce of warm corn!
HOW DO I STORE LEFTOVERS?Place leftovers in a air tight container. When ready to eat reheat in microwave for about 30 seconds-1 minute.