Have you heard of elote? It’s Mexican street corn and is a delicious mess to eat. When I first heard what the ingredients were I wasn’t sure it would be something I was interested in. Mayonnaise and chili powder? But let me tell you, it’s so good.
When we’re enjoying dinner as a family, it means Kevin and I try to eat bites in between making sure Lleyton eats his dinner and feeding Easton, so corn on the cob is a bit of a hassle. But this! This can be eaten with a fork with one hand, which means the other hand can be used for feeding children. Plus that makes this a great dish to have out at a summer BBQ.
I put quinoa in this for some protein and texture. As you can see from my Thai kale and quinoa salad, I’m a big fan of quinoa in salads. I love the health benefits of quinoa, the added protein, and the texture. I throw it in dishes whenever I can! I hope you make this at your next cookout. Take advantage of the delicious corn that summer has to offer and whip up this quick and easy side dish, with a combination of flavors that will surely make you go back for seconds. And thirds.
- 4 ears of corn, kernels removed
- 2 tbsp. butter
- ¼ cup mayonnaise
- 1 small yellow onion, finely diced
- 1 tsp. salt
- 1 lime, juiced
- ½ tsp. chili powder (or more if you want it spicier!)
- ¼ tsp. ground black pepper
- 1 cup cooked quinoa
- ½ cup cotija cheese
- Melt butter in a large frying pan. Add onions and cook until translucent.
- Add corn to pan and cook 2-3 minutes. Add quinoa and mix. Remove from heat.
- In a small bowl, combine mayonnaise, salt, lime juice, chili powder, and black pepper.
- Add mayonnaise mixture to corn and quinoa mixture and mix to coat.
- Serve topped with cotija cheese.