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Frequently paired with
The best thing to pair and share with BAKED POTATO
Ingredients
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Baked Potato
Street Corn Topping (Elote-style)
Method
Baked Potato
Season and roast
Rub each potato with about 1/2 tablespoon olive oil so skins are coated. Sprinkle potatoes evenly with coarse kosher salt and a pinch of black pepper. Place on a baking sheet (directly on rack works too) and roast for 45–60 minutes, until skins are crisp and a paring knife or skewer slides easily into the center. Exact time depends on potato size; medium potatoes usually take ~50 minutes.
Finish
When potatoes are done, remove from oven and let rest 5 minutes. Make a lengthwise slit in the top of each potato and press ends to open slightly to create a cavity for the topping. Keep warm while you prepare the street corn topping.
Street Corn Topping (Elote-style)
Cook corn
In a large skillet over medium-high heat, melt the butter. Add the corn kernels and cook, stirring occasionally, until the corn is blistered and starting to brown in spots, about 6–8 minutes. If using thawed frozen corn, cook a bit longer to dry and brown the kernels (~8–10 minutes).
Season corn
Lower heat to medium. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, smoked paprika, and 2 teaspoons of the salt and 1/2 teaspoon of the black pepper. Cook and stir 1–2 minutes until mixture is warmed and combined. Remove from heat.
Assemble toppings
Stir in 1/2 cup of the crumbled cotija cheese and the chopped cilantro into the warm corn mixture. Taste and adjust seasoning, adding remaining salt if needed. The topping should be creamy with browned-sweet corn and bright lime notes.
Top potatoes
Spoon a generous 3/4 to 1 cup of the street corn mixture onto each opened baked potato. Sprinkle each with the remaining cotija cheese. Dust lightly with additional chili powder or smoked paprika for color and a little extra heat. Garnish with small cilantro leaves and serve with a lime wedge alongside to squeeze over the top.
Serve
Serve immediately while potatoes are hot so the topping melds with the fluffy interior. Leftover topping keeps refrigerated up to 3 days; reheat gently before using.