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  • Elote (Corn on the cob)

    1 vote
    Elote (Corn on the cob)
    Prep: 10 min Cook: 20 min Servings: 4
    by Unorthodox Epicure
    8 recipes
    >
    Elote ain’t your average corn on the cob. They write songs and poems about dishes like this.

    Ingredients

    • For 4 ears of corn:
    • About 1/2 cup – Mayonnaise
    • 1/2 cup – Queso Fresco, Cotija or shredded Parmesan cheese
    • 1 TB – Chile powder (Ancho is best, but standard will do)
    • 1/4 cup – Chopped fresh Cilantro
    • 2 – Limes, halved (plus more Lime wedges for serving)
    • Zest from the 2 halved limes
    • Kosher salt

    Directions

    1. Cook the corn
    2. If grilling: Peel corn and remove silks. Place husk back into place, covering corn completely. Grill over medium heat for 15 minutes, or so, turning frequently. Husks should be browned and somewhat charred on the tips. Pull back or remove husks to dress the corn.
    3. If boiling: Pull back husks and remove silks. Tie husks at the end of corn (as in photos) to use as a ‘handle’ for eating. Place corn in boiling water and cook for about 5 minutes. Turn off heat and allow to sit in hot water for another 10 minutes, or so.
    4. Dress it
    5. Using a spatula or brush, spread mayonnaise liberally on each ear.
    6. Squeeze juice from 1/2 lime onto each ear.
    7. Sprinkle each ear with chile powder.
    8. Sprinkle each ear with a pinch of cilantro.
    9. Top with cheese.
    10. Season with salt as desired. Serve with extra Lime wedges. Prepare to become addicted.

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