Elote

“Honk, honk!”

This is a sound I hear almost everyday from “The Mexican Corn Man” as he walks up and down the streets of my neighborhood with a cart full of corn and mangoes. He usually makes a stop right outside my apartment, letting his presence be known loud and clear with his horn. For only $2, you can get a customized elote from this wonderful man. I equate the sound of his horn to that of an ice cream truck because it makes me feel all happy inside 🙂

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Traditionally, this popular Mexican street food is served with mayonnaise, cojita cheese, and chili powder. It’s easy to make on your own!

Ingredients:
Corn
Mayonnaise or sour cream
Butter (optional)
Crumbled cotija, feta, or shaved parmesan cheese
Chili or cayenne pepper
Lime (optional)
*Measurements aren’t included because you’ll see that this recipe is very flexible.

Directions:
1. Cook the corn in a pot of boiling water for about 5 minutes, or until the kernels are tender. *TIP: Use equal parts of water and whole milk to make the corn softer and sweeter. Use enough liquid to fully cover the corn, but not tooo much because boiling milk will rise. You could also grill the corn instead!
2. Dry the corn, then smear an even layer of mayonnaise or sour cream. The amount depends on your personal preference.
3. Drizzle a teaspoon or two of melted butter. (optional)
4. Coat the corn with the cheese of your choice.
5. Sprinkle chili or cayenne pepper.
6. Add a squeeze of lime juice on top. (optional)

As you can tell, you have a lot of freedom with the ingredients when making elote! Some people like sour cream over mayo, some omit the pepper, etc. Personally, I like to use very little mayo (just enough for the cheese to stick), cojita cheese, and lots of pepper!

If you want to add more flavor, mix minced garlic with the mayonnaise before putting it on the corn and garnish it with cilantro at the end. ¡Buen apetito!

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