Our friend Amanda texted yesterday and asked if we had a good street corn recipe. We’ve never made it before, but I remembered seeing a recipe in one of our cookbooks. I broke it out for her, but realized that we had all the needed ingredients on hand ourselves (key since we’re still trying to limit our grocery store trips to once a week at maximum). So here we are, eating surprise elotes for dinner. Honestly, I’ve always thought that this Mexican classic would be more involved, but it’s incredibly easy to throw together.
Elote simply means corn on the cob, but for most, the term conjurs images of a ear of corn, on a stick, coated in lime-y mayonnaise/cheese/spices, eating while strolling down the street. I wish we were in Mexico right now, chomping on an elote from a street vendor, but since we can’t go anywhere right now, kitchen elotes will have to do!
(World’s Best Street Food from Lonely Planet)
2 ears of corn, cooked on the cob
1/4 cup cotija cheese, grated
- 1/2 tsp chili powder
- 1/4 tsp cayenne
- 1/4 tsp cumin
- Pinch of salt
- 2 tbsp mayonnaise
- 2 tsp lime juice
Cook the corn how you prefer – grilled or boiled or broiled.
- Combine the grated cheese with the spices. Refrigerate until ready to assemble.
Stir the lime juice into the mayonnaise.
- Once the corn is cooked and has cooled enough to handle, brush the mayonnaise all over each. Then cover them with the spiced cheese. Eat immediately!