18ouncesinstant ramen noodles6 (3 ounce packages) with the seasoning packets discarded
2limesjuiced and divided
15ouncesgolden sweet corn1 can, drained
½cupmayonnaise
1teaspoonchili powderdivided
2tablespoonsunsalted butter
¼cupwhite oniondiced
1tablespoonall-purpose flour
1cupMexican crema
8ouncesmozzarella cheeseshredded off the block
Instructions
Bring a large pot of water to a boil. Add the ramen noodles, and cook for 2-3 minutes or until cooked through. Drain, and transfer the noodles to a large bowl.
18 ounces instant ramen noodles
Toss in the juice of one of the limes, corn, mayonnaise and ½ teaspoon of the chili powder. Set aside.
15 ounces golden sweet corn, ½ cup mayonnaise
In a medium skillet, heat the butter over medium heat. Add the onion, and cook until it becomes translucent, about 3 minutes.
2 tablespoons unsalted butter, ¼ cup white onion
Whisk in the flour and the remaining ½ teaspoon chili powder until it starts to thicken. Then, squeeze in the juice from the one remaining lime and the table crema.
1 cup Mexican crema, 1 tablespoon all-purpose flour
Gradually add the mozzarella cheese until completely melted. (If the sauce is too thick, gradually stir in 2-3 more tablespoons of crema at a time until it reaches your desired thickness.)
8 ounces mozzarella cheese
Pour the cheese sauce on top of the ramen mixture, toss to combine, and serve with additional table crema, chili powder, Valentina hot sauce, crumbled queso fresco, limes and cilantro if desired.
See post for storage options.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 2 cups elote ramen. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*Photos courtesy of Karla Rae Photography.