Sunday, October 5, 2008


For those of you who don't know, Elote is a popular street food served in Mexico, it is corn on the cob (or off if you prefer), with a special mixture of toppings. Since I love corn... and I love the Mexican corn (Elote) you can get at some authentic mexican restaurants around here, I tried to create it in my own home (adapted from this recipe). It was good, although I think I like the ones I have had in restaurants better. :)

From: Food Blogga

several ears sweet corn
1/4 cup mayonaise
1/2 tsp lime juice
1/8 tsp chile powder
2/3 cup Parmesan Cheese
salt - to taste

1. You can bowl or grill the corn on the cob if you like, but I tried cutting it from the cob and cooking it with a little olive oil in a frying pan.
2. If you want to cut off corn from the cob, I was told once to use a bundt pan, and place the corn cob in the middle, when you cut them off, it falls off into the pan. This was a TON easier, and less messy, than when I tried to balance it on the edge of a bowl, or hover in the bowl. (see pic below)

3. For the sauce mix the mayonaise, lime, chile powder, and salt.
4. Spread over grilled/boiled corn, or mix it in with your corn off the cob then sprinkle with parmesan cheese! (I found out that this made way to much for us, I could definitely cut it in half and had plenty)

*** I actually accidentally mixed in the Parmesan cheese, instead of sprinkling, but it was still good ***

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