Elote is a mexican corn on the cob dish that sweet, spicy and creamy. When my boyfriend is in the mood for something he will ask for it repeatedly until he gets it. It’s kinda funny because it is always something very random that he sees in passing. The other day while walking in the market he must have found someone selling it so as always he called and started chanting “Elote… Elote….. ELOTE.” With corn in season this is a great alternative to spice it up a notch.
Since Jay is the Mexican food expert I finally got him in the kitchen to make this one. Check out what he did and give it a try.
2 Full corn on the cob still in husk
1 Tbs Mayo
Juice of half a lime
1/3 Cup Parmesan Cheese (Cotija if possible)
2 tsps chile powder
2 tsps cumin
1 tsp ground red pepper
1/4 cup cilantro chopped
Soak corn for about an hour in water. Then broil corn in husks until dark brown on outside. Rotate 1/2 turn after 7 mins then cook another 7 mins. If you don’t have a broiler feel free to cook the corn in the same way on the grill or in am oven at 500 degrees.
When corn is cooked remove from husk. In one bowl combine 1 tablespoon of Mayo with 1/2 lime squeezed. In another bowl mix together Cotija cheese (or Parmesan if you don’t have Cotija) , chile powder, cumin, ground red pepper. When your ready to serve, brush on mayo lime mixture. Then coat heavily with cheese spice mixture and top with chopped cilantro. Enjoy!