Elote

Name: Elote
Prep time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 2 ears of fresh corn; 1/4 cup mayonnaise, preferably Dukes or a high acid mayo (or use crema); 1/4 cup Cotija cheese (substitute feta); 1 tbsp chopped fresh cilantro, approximately; 1/2 tsp (ish) Tajin seasoning (I just sprinkle it over the corn straight from the bottle and don't measure); 1/4 tsp chili powder, optional; 4 lime wedges (one line, quartered); Sea salt and freshly cracked black pepper, to taste

Mexican Street Corn

sides vegetarian

Prep Time: 5m

Total Time: 10m

Yield: 2

Ingredients

2 ears of fresh corn
1/4 cup mayonnaise, preferably Dukes or a high acid mayo (or use crema)
1/4 cup Cotija cheese (substitute feta)
1 tbsp chopped fresh cilantro, approximately
1/2 tsp (ish) Tajin seasoning (I just sprinkle it over the corn straight from the bottle and don't measure)
1/4 tsp chili powder, optional
4 lime wedges (one line, quartered)
Sea salt and freshly cracked black pepper, to taste

Instructions

Husk the corn, leaving the last layer of husk intact
Microwave the corn for a minute and a half, flip and microwave for another minute and a half (or roast it in the oven if you have time)
Allow the corn to cool slightly, and remove the rest of the corn husk and silk
Butter and salt the corn
Using a basting brush, spread the mayo over the corn in a thin layer, rotating as you go
While still rotating the corn, sprinkle with tajin, cotija, cilantro, black pepper, and chili powder (if using) to cover all sides
Serve with lime wedges for squeezing

Notes

For elote con vaso, cut the corn from the cob, place it into cups, and mix all ingredients in the cup. You'll need to double the amount of corn you use or you can use cooked frozen corn. For frozen corn, cook the frozen corn with butter, black pepper, chili powder and a little bit of salt. Drain, and continue with the recipe.