Hola! Buenos días, y bienvenidos a la edición de hoy de los tomates de cosecha (and many, many apologies to any Spanish speakers whom I just woefully insulted).
Today, we’re talking street food. More specifically, Mexican street food. More specifically than that, Elote,
Elote is essentially a souped up corn on the cob which people in Mexico (and all over the U.S.) eat with cheese, mayo, spices, and lime.
The key to easy elote is to boil the corn with the stem still attached – remove the husk and the corn threads, but try to leave the “handle” of the corn in tact. This can help neaten up a messy dish.
Once the corn is boiled (or steamed in the microwave for approximately 3-4 minutes), cover the corn in:
- A thin sheen of mayo
- cotija cheese (or Parmesan)
- lime juice
- chili powder
Now, I went a little weird with mine and used chives instead, but that’s mostly because I’m a chive fiend. Likewise, you can add whatever spices you want!
So, go forth, make elote. It’s perfect right now since the farm corn is just starting to be extra, extra sweet.