After my last post street food has been the topic of conversation. One dish I love is Mexican Street Corn also know as Elotes. It’s a summer favorite. It’s sweet, delicious and plentiful during this time of year. I came across Mexican street corn (Elote) one summer and haven’t looked back.
Corn is the perfect street food because you can eat it with your hands. The elote in particular is delicious. The sweetness of the corn with the saltiness of the cotija cheese is absolutely perfect. In Mexico, it’s skewered which keeps the cheese spread off your hands. The corn is slathered with a creamy, tangy spread that has a hint of heat.
Initially, I wasn’t sure I would like it. I couldn’t see myself walking around the street eating corn. Luckily, I always try to embrace the culture of the city or country I’m in. And in this case I’m so happy I did. That salty, tangy spread coupled with the sweetness of the corn was absolutely perfect. Of course, I had to have another one to make sure I really liked it. I did. And the corn was the perfect compliment to a nice taco. In the end, it’s a vegetable you won’t have to force anyone to eat. Not even your kids.
Note: Sour cream and feta cheese were used because that’s what I had in the house but if you can get your hands on cotija cheese do it.
Mexican Street Corn (Elotes)
Makes 6 servings
- 6 husked ears of corn
- 1/4 cup mayo
- 1/4 cup Mexican creme or sour cream
- 1/2 cup cotija or feta cheese
- 2 medium cloves garlic mined
- 1/4 cup of cilantro (chopped)
- 1/2 teaspoon chili powder
- salt and pepper to taste
Tools: grill pan and bowl
Makes sure all silks are removed from corn.
Place corn over medium high heat on a grill or grill pan (if using a pan add a little bit of cooking spray).
Cook for approximately 10 to 12 minutes turning occasionally allowing the kernels to char.
While corn is cooking mix mayo, sour cream, cheese, garlic, cilantro and 1/4 teaspoon chili powder.
Add salt and pepper to taste.
(This is a thicker cheese mixture, for a thinner sauce combine ingredients in a blender for 10 to 20 seconds)
Use a spoon to coat the corn with the cheese mixture.
If you choose, add a little additional cheese and chili powder to finish.
What’s your favorite street food?