John Soules Foods’ Street Corn with a Twist
Texans love elotes, the creamy Mexican street corn loaded with zesty lime, queso fresco and chiles. Here John Soules Foods makes this dish dinner worthy with some added protein! Claire Soules shows us how easily it comes together thanks to JSF’s ready-to-eat beef steak.
Ingredients
- 4 ears of corn
- Nonstick cooking spray
- 2 jalapeños halved and seeded
- One 6 ounce bag John Soules Foods Beef Steak at room temperature
- ¼ cup mayonnaise
- 1 Tablespoon garlic minced
- 1 Tablespoon sriracha plus more for serving
- ¼ cup Mexican crema
- Zest and juice of 1 lime plus lime wedges for serving
- 2 Tablespoons cilantro finely chopped
- ½ cup cotija cheese
- 2 green onions thinly sliced
- ½ teaspoon Tajin seasoning
- Kosher salt
Instructions
- Preheat your oven to 425 °F.
- Lightly spray the corn on the cob with cooking spray and wrap individually in foil. Take the jalapeños and place them on a small baking sheet and lightly spray with oil.
- Place the corn and jalapenos in the oven and roast the jalapenos for 15-20 minutes and the corn for 20-25 minutes. Set aside and let them cool.
- Remove the corn from the cob with a knife and place in a large bowl.
- In a medium bowl, combine the John Soules Foods Beef Steak, mayonnaise, garlic, sriracha, crema, lime zest and juice, corn and jalapeños. Season with salt.
- Scrape the elotes into a serving bowl and garnish with cotija, cilantro, green onion, dash of Tajin, and a lime wedge.
- Serve right away with sriracha on the side.
Notes
This recipe and photo are courtesy of John Soules Foods.
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