Elote is delectable, Mexican corn-on-the-cob street food that combines crema, mayonnaise and salty Cotija cheese. We love it so much, we decided to include it as a topping in our hot dog roundup. Sound crazy? Think again. It's SO good!
2 ears roasted corn
Dark La Mesa Chili Powder
2 Tbl crema
2 Tbl sour cream
1/2 cup cotija, divided
1 Tbl lime juice or half lime juiced
1/2 cup cilantro, divided
Garlic Jalapeno Extra Virgin Olive Oil
Preheat oven to 425°F. Place the corn on the cop (husks removed) on a sheet pan, roast for 10 to 15 minutes or until golden brown. When cool enough to handle, cut from the cob.
Make the sauce by combining the crema, sour cream, 1/4 cup cotija, 1/4 cup cilantro and juice of half of a lime in blender. Blend until smooth and creamy. Reserve the leftover cilantro and cotija for topping.
In a skillet over medium heat, drizzle Garlic Jalapeno Extra Virgin Olive Oil. Pan fry dogs until browned on all sides.
When done cooking, place dogs in the buns. Layer on roasted corn, cilantro lime crema mixture, cilantro, cotija cheese, and top with a sprinkle of Dark La Mesa Chili Powder.