Elote is a Mexican street food treat, and we simply can’t get enough. We made an off-the-cob version for hot dog topping for our Elote Dogs, and wow-zer, it was GOOD! This recipe is just the thing when summertime corn is coming out of your ears. The flavors and textures are simply perfection.
Time: 15 min
Makes 1 cupRating
/rating_off.png "1 Star")
Loading...| 8 ears corn, paper peeled back for a | |
| Cilantro Lime Extra Virgin Olive Oil | |
| 1/4 cup Mexican crema or sour cream | |
| 1/4 cup mayonnaise | |
| 1 tsp Dark la Mesa Chili Powder | |
| Cotija cheese* | |
| Chopped fresh cilantro | |
| 1 lime |
| 1. | Preheat oven or grill to 400°F. If the corn has been pre-shucked, you can place a skewer in one end of the corn for a handle after it's roasted. This is optional. Trust us, even without a handle, you'll have no problem eating this, messy hands and all! |
| 2. | Brush the corn with Cilantro Lime Extra Virgin Olive Oil. Roast for 10 mins. A letting browning and blistering on the corn is a good thing! However, we wrapped our husks in foil to prevent harsh burning to the husks. |
| 3. | While the corn is roasting, in a bowl, stir together the crema, mayonnaise and Dark la Mesa Chili Powder. Set aside. |
| 4. | Sprinkle the Cotija in sheet pan or platter large enough to roll the corn and coat it. |
| 5. | Use a pastry brush or spoon to coat the warm corn with the crema/mayo mixture. This is the "glue." Roll the corn in the Cotija cheese. |
| 6. | Set on a platter and garnish with cilantro and a little extra Dark la Mesa Chili Powder. Spritz the corn with lime juice and serve. |
| 7. | Note: If you're unable to find Cotija Cheese, you can sub in parmesan or Romano cheese. You need a dry, salty cheese for this dish |
Leave a Reply