The Spanish translation for elote is corn. When visiting Mexico City I love going to the historic center to get grilled sweet corn from street vendors, smothered in mayonnaise and dusted with cheese and a dash of spice is absolutely delicious and it also makes a fantastic appetizer or a side dish for a summer BBQ. Thank you Micha & Rae for sharing this recipe of one of my favorite dishes.
Ingredients
-
4 ears of sweet corn, shucked (
get the sweetest and best corn possible! ) - Skewers (2 per ear of corn)
- ¼ cup mayonnaise
- ¾ cup Cotija cheese (½ cup either get cotija cheese in a piece and then crumble it finely or get it crumbled in a bag use the remaining cheese to sprinkle on when serving it)
- 1 teaspoon garlic finely chopped
- 1-2 teaspoon(s) Tajin (You can make your own, see recipe below)
- 1 lime, cut into wedges
Preparation
- Mix cheese and garlic in a bag make sure the cheese is crumbled into small pieces.
- GRILLING: Place on hot grill turning the corn until it's evenly charred on all sides, about 8 minutes. BOILING: Put cobs into water (I add some salt to the water) and bring to a boil. Remove corn when the water comes to roaring boil.
- Brush on mayonnaise.
- Roll the cobs in crumbled cotija cheese mixture.
- Sprinkle Tajin Seasoning and extra cheese.
- Serve hot with a lime wedge and enjoy!
Rae's Homemade Tajin Seasoning:
Garlic powder
Chili powder
Cayenne powder
Paprika powder
Pinch of salt
(vary the amounts of ingredients to your taste)
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