elotes
Elotes, or Mexican street corn, is one of those things that shouldn’t work, but somehow it does. Delicious, healthy ears of corn, smothered in mayonnaise, cheese and other bits and bobs. It’s just delicious, and is a great way of sprucing up something that you’d normally just smother with butter.
Next time you have a barbecue, make sure you grill up some corn and then follow the instructions below to have your life changed forever. But, be warned, corn will never be the same again.
for the elotes
ears of corn, in the husk if possible
mayonnaise
cotija cheese (you can sub for feta or parmesan, if needed)
limes
smoked chilli powder
black pepper
coriander
method
See this more as a direction than a guide.
Cook up the corn, however you wish. I like to rinse them with a little water, and cook them in their husks. Throw straight onto the barbecue works best, you can even remove the husks for the last part of the cook, to get a little grill mark on the corn.
Once cooked, remove the husks and use a brush to cover the corn in mayonnaise.
The next steps are the way that I like to coat them, but it is completely open to interpretation.
I sprinkle a little smoked chilli powder over the corn, then roll them in crumbled cotija cheese. You can use something like feta or parmesan if you need, but cotija makes the best tasting elotes. I then give them a little squeeze of lime, a good crack of black pepper, and a handful of coriander.
Eat them while they’re hot but, be warned, it can get messy.