Elote is probably the best version of corn on the cob on the planet! When you put together mayo, sour cream, chile powder, and other herbs and spices, and cook it on the grill; that taste combination is just amazing!

**Elote**, **slathered in a mayo/sour cream mix, cotija cheese, and spices!**

Since the season for corn on the cob is May through September, this is the perfect time to take care of our corn cravings. I have always thought of elote as a great side dish, especially for your Backyard BBQ.

**Elote as a side for sous vide tri-tip finished up on the grill.**

The other day I was thinking about how much I like polenta. What would it taste like if I made an elote-style polenta? Check here for further discussion of polenta. And that’s where this recipe came from. I made some corn on the cob elote with all the wonderful elote spices. I cut the corn off the cob and added it to a spiced elote polenta. Oh my…it tasted so good!

We really shouldn’t stop there. Take your Taco Tuesday leftovers and add that to your Polenta Elote. You will find this Polenta Elote as a stepping stone for further experimentation.

Please leave some comments and let me know your perfect polenta dish! This recipe definitely gives you a taste and feel of eating elote. I hope you enjoy it and again; Thanks for Spending Time in My Kitchen!

**Taking my polenta elote recipe up a notch and added** some Taco Tuesday grilled carne asada, onions, and salsa and topped it off with cotija cheese. What a great-tasting combo!

Polenta Elote….The Best Ever!

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

minutes

Polenta Elote as a side dish!

Ingredients

Polenta Elote
1 cup Polenta
5 cups Low sodium broth, Chicken
1/4 cup Mayonnaise
1/4 cup Sour cream
1/4 tsp Lime, juice
1 tsp Lime zest
1 tsp Chile/Chipotle powder
1 tsp Ancho chile powder
1/4 cup Cotija cheese
1/2 tsp Smoked paprika
1/2 lb Protein (Optional; Chorizo, Shrimp, Chicken, etc)
Corn-on-the-cob Elote
4 cobs Corn; cleaned of silk and husk
1/4 cup Mayonnaise
1/4 cup Mexican crema or sour cream
1 Tbl Favorite chili powder blend
1 tsp Lime zest
1 Tbl Lime juice
1/2 cup Cotija cheese,
Chopped cilantro (optional)

Directions

Polenta Elote
Take the corn that you have cooked and spiced on the grill and slice off all the kernels off one cob and set aside in a bowl. (You will not need all 4 cobs to make the polenta elote. However, use whatever amount of cobs to thicken the polenta mixture to get the corn texture you want. That means you have extra to use as a side dish for another meal.)
Add polenta and chicken broth to a dutch oven and heat over medium heat. Do not boil. You do not need to stand over the pot and stir every 10 seconds. Just make sure the polenta does not stick to the bottom. Once the polenta starts to pop and spit, reduced the heat to low.
Add ancho chile powder and paprika into polenta and whisk mixture. Add elote corn (from the below recipe) to the polenta mixture.
The polenta should cook for approximately 20 minutes as you whisk every 4 or 5 minutes. When the polenta becomes a little too thick to whisk, pull polenta off heat. Add mayo and sour cream to the mixture and stir. The texture of the polenta should be creamy and the individual grains should be tender.
Pour your polenta elote into individual bowls and sprinkle additional chile powder, cotija cheese, and lime zest into the polenta mixture. If you want cilantro, add some at this time.
Enjoy!
Grilled Elote
Turn on just half of your outside grill to high. If you are using a charcoal grill; put charcoal on just one side of the grill in order to set up some indirect heating.
While the grill is heating up, add all ingredients except cotija cheese into a mixing bowl. Mix well.
Place corn cobs over direct heat. Lower heat to medium-hot. Turn cobs every few minutes in order to get a nice char all over the cob.
Once you get a nice char, place corn on the indirect side of your grill and brush on the mayo/sour cream/spice blend. Let the corn sit on the indirect heat for a few minutes.
Brush mayo mixture on the corn one more time. Sprinkle some chile powder and cotija cheese on the corn to finish.
Enjoy!!