Elote is a classic Mexican street snack. It is commonly referred as as Mexican street corn in the United States. It’s charred corn on the cob topped in cheese, a cream sauce, and chipotle spice on an open grill, and it’s extremely amazing.
RECIPE FOR MEXICAN CORN ON THE COB:
Corn on the cob is a summertime favorite in my house. I enjoy spotting the first stand on the side of the road and driving over to collect a dozen ears. It always strikes the spot, especially when paired with a hot-off-the-grill supper.
Elote, often known as Mexican street corn, was introduced to me while we were on holiday in Mexico recently. From blocks away, you could smell it cooking on the barbecue. The flavor is incredible, and it elevates corn on the cob to new heights.
Ingredients:
- 8 ears of fresh corn
- 2 tablespoons of melted butter
- 1/4 cup of mayonnaise
- 2 limes
- 1 cup of crumbled feta cheese
- 2 teaspoons of chili flakes
- 1/4 cup of heavy cream
- 1/2 cup of fried onion chips
Instructions:
- Peel the corn and leave the husks at the end of each cob. Tie the husks with a string and soak them in water to prevent burning.
- Brush the corn cobs with melted butter and season them with salt and pepper. Grill them for 3-4 minutes on all four sides, placing foil down to protect the husks.
- While the corn is cooking, heat the heavy cream in a small saucepan over low heat. Add the crumbled feta cheese and whisk frequently until melted.
- Once the corn is cooked, brush each cob with mayonnaise. Pour the feta cheese cream over the corn and sprinkle with chopped cilantro, lime juice and zest, chili flakes, and fried onion chips.
