Elotes, popularly known in this country as Mexican Street Corn, is typically sold in Mexico by street vendors, but it is gaining popularity in this country as well. ADVERTISING Elotes, popularly known in this country as Mexican Street Corn, is
Elotes, popularly known in this country as Mexican Street Corn, is typically sold in Mexico by street vendors, but it is gaining popularity in this country as well.
Elotes, popularly known in this country as Mexican Street Corn, is typically sold in Mexico by street vendors, but it is gaining popularity in this country as well.
It’s easy to see why. You begin with corn cooked on a grill or a grill pan; it creates a deeper, richer flavor of corn. You brush it with butter while it cooks and slather it with either mayonnaise or crema (a Mexican sour cream) mixed with lime juice.
Add cotija cheese or feta and sprinkle it with powdered hot chili pepper. It’s an unforgettable way to bring out the best in corn.
Mexican Street
Corn (Elotes)
Yield: 6 servings
6 ears of corn
3 tablespoons butter, melted
1/2 cup mayonnaise
3 wedges lime
1/3 cup feta cheese or cotija
1 tablespoon powdered hot pepper, such as cayenne pepper or chili de arbol
If grilling corn in the husk: Soak corn in cold water for at least 15 minutes; use a weight such as a plate to keep them fully submerged. Place corn on grate over a medium-hot fire (or grill pan) and cook, turning frequently, until the husks are blackened. When cool enough to touch, remove the husks and silk, and place the corn back on the grate. Turn frequently until browned on all sides, basting occasionally with the melted butter.
If grilling corn out of the husk: Microwave corn for 2 minutes. Place on grate over a medium-hot fire (or grill pan) and cook, turning frequently, until browned on all sides, basting occasionally with the melted butter.
While the corn is cooking, mix together the mayonnaise and the juice of the limes. Slather this mixture over the cooked corn, and sprinkle with cheese and powdered hot pepper to taste.
