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, 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.
8 ears corn, paper peeled back for a "handle"
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
Chopped fresh cilantro
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!
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 ears of the corn.
While the corn is roasting, in a bowl, stir together the crema, mayonnaise and Dark la Mesa Chili Powder. Set aside. Sprinkle the cheese in sheet pan or platter large enough to roll the corn and coat it.
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. 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.
*A note about Cotija cheese...
If you're unable to find it (we easily found it at a Latin market,) you can sub in parmesan or Romano cheese. You need a dry, salty cheese for this dish!