Elotes
In my opinion, there is no better way to eat corn on the cob than the Mexican way: elotes. This is a staple in food stands all over Latin American countries. Corn on the cob is roasted and lathered in multiple layers of all that is sacred(at least in my book). Mayo and sour cream, cotija cheese, chili powder, cilantro, and squeezed lime juice encase the ears, making this just about the tastiest food ever. Screw your butter and salt.There are a couple of ways to prepare the corn. I shucked mine and broiled it. You can also brown the corn in a cast iron skillet. The best way is to leave your corn in the husks and grill it. I will grill my corn until the husk is pretty much burnt off and there is a slight char on the ears. Regardless of how you prepare your corn on the cob, the outcome in the end will be oh so rewarding.
Ingredients
- 2 ears corn on the cob shucked
- 1 tbsp butter melted
- 3 tbsp mayonnaise
- 3 tbsp Mexican sour cream
- 1/2 cup cotija cheese
- ancho chili powder to taste
- 3 tbsp cilantro chopped
- lime wedges
Instructions
- Turn on your oven’s broiler. Place the top rack 6” from the broiler. Place the corn on a rack on a baking sheet lined in foil. Brush the ears of corn with butter.
- Broil the corn for 5 minutes on all sides until slightly roasted. This whole process will take 15-20 minutes.
- Mix together the mayo and sour cream. Spread a thick layer on all sides of the corn.
- Roll each ear of corn in cotija cheese.
