Elote is a spice mixture you can add to your corn on the cob. It is a very popular street food that you can sometimes find at food trucks or festivals. I also have a nice recipe for Elote pasta that makes a great side with fish tacos or as a summer salad. And of course, I give my Elote a New Mexico flare with red chile powder. This elote mix recipe is for 4 ears of corn.
Ingredients
- 0.25 cup Mayonnaise
- 0.5 cup Cotija cheese (finely grated), ~2 oz
- 2 TBL Cilantro – finely chopped
- 1 lime – juiced
- 1 tsp New Mexico red chile powder
- 0.25 tsp Kosher salt
- Pinch of cayenne (optional)
Process
- Mise en Place – Measure and prepare your ingredients prior to starting.
- Mix mayo, chile, cayenne, and salt until integrated.
- In separate bowl, mix Cotija and cilantro.
- Grill Corn:
- The Mexican style of grilled corn is without either the husks or foil. First, boil the cobs a few minutes to get them warm and slightly soften.
- Place on grill and rotate often.
- You want a slightly caramelized (charred) cob but be careful not to over cook.
- Brush mayo sauce over each cob and sprinkle with the cheese and cilantro.
Frozen Corn Option
- Heat a skillet on Med-High. Once warm, add olive oil and warm.
- Add package of frozen corn and cook until lightly caramelized. Stir often
- Place in bowl and stir in the mayo mixture.
- Add the cheese and cilantro. Gently stir until corn is coated.
- Serve
