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Corn on the cob is great. But Mexican-style corn on the cob takes things to a whole other level of deliciousness. Known in Spanish as elote, this delicacy features grilled corn slathered with a creamy sauce dusted with cheese and spices.
Elote is a popular street food in Mexico and is widely available in cities with a large population of Mexicans, such as Los Angeles and Chicago. However, you don't have to travel far to enjoy this scrumptious dish.
With a few key ingredients you too can make elote at home. Want to learn how to make killer elote? We've got the perfect guide.
How To Make Elote: What You Need
If you don't have a grill don't fret. Elote can also be boiled (although grilling is highly recommended). You'll want to soak fresh corn in water for at least 30 minutes to prevent it from burning once it's on the grill.
After grilling the trick is to slather each cooked cob with a delicious mayo-based sauce. It can be a mix of mayo and butter (even better if you buttered the corn as it cooked on the grill). Or you can blend mayo with a Mexican chili paste, if desired.
The next step is to coat the corn with fresh cotija cheese (a Mexican cheese with the texture of Parmesan). If you can't find cotija feta or Parmesan cheese can be substituted.
A dusting of chile powder and a squeeze of lime offer the finishing touch to your ever so delicious elote.
Here's a fun recipe from Hilah Cooking that illustrates the whole process from beginning to end:
We also really love this gourmet elote recipe from LA chefs Jon Shook and Vinny Dotolo of Animal restaurant:
Do you have a special tip or trick for making elote? Share it below or on Facebook.