If you’ve ever looked at your buttered corn-on-the-cob and thought to yourself “wow, this is pretty boring”, then you’re ready to try Elotes, the traditional corn-on-the-cob Mexican street food. Elotes are the Chicago style hot dog of corn: more toppings = more exciting.
You only need a few things to make this simple but sassy dish:
(makes 4 servings)
4 ears of corn
1/4 C mayonnaise
1/2 C cheese (crumbled Cotija is the Mexican cheese traditionally used for this dish, but a finely grated parmesan will also do the trick)
1 tsp. chili powder
That was easy. Now four simple steps and we’re done!
- Pull back the corn husks and clean away the silk.
- To roast the corn, heat your oven’s broiler to medium-high. Set the corn under the broiler and roast it until it crackles, turning it frequently so each side chars. I had the most luck with the oven, but you can also do this on your gas burner or in a very hot frying pan.
- While the corn is still hot, slather it in mayo (a brush works best, but a spatula or spoon also works) and dust it with cheese and chili powder.
- Serve with a squeeze of lime. Delicioso!