Elote-inspired Corn Maque Choux
This Tex-Mex take on Southern-style Maque Choux combines sweet charred corn with a tangy, spiced dressing for a smoky side dish full of bold summer flavor. It’s bright, colorful, and perfect alongside anything from the grill.
- Serves
- 6
Directions
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Char the corn: Grill the olive oil-basted corn over medium-high heat until lightly charred on all sides, about 8–10 minutes. Let cool slightly, then slice the kernels from the cob.
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Cook bacon: In a large skillet, cook the bacon until crisp. Transfer to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pan.
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Sauté vegetables and spices: Add the onion, bell pepper, and jalapeño to the skillet. Cook until softened, about 5 minutes. Stir in the garlic, chili powder, smoked paprika, cayenne, salt, and black pepper. Cook 1 minute more. Add the charred corn and butter and sauté for 2–3 minutes. Stir in the cream and mayonnaise until lightly creamy and coated.
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Finish: Remove from heat and stir in the lime juice, cotija cheese, cilantro, and cooked bacon. Taste and adjust seasoning with extra lime, chili powder, or hot sauce if desired.
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Serve: Serve warm topped with extra cotija, cilantro, or a drizzle of hot sauce for an elote-style finish.
From Shawnie's class “Patio Picnic: Feast Al Fresco”
