Called elote in Mexico, where it’s a popular street food, this grilled corn on the cob is slathered in a smoky, zesty mayonnaise and then rolled in crumbly, slightly salty Cotija cheese. Mexican-style chili powder is a hotter version of regular chili powder.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Made this for a group camp-out of adults and kids; a hit with everyone! We dipped the trimmed ears of corn into water, shook the excess and left the husks on so they'd essentially steam in the husks. I've never tasted the street version, but those that had said this recipe tasted authentic to their memory. I crumbled the cheese, but will probably employ a grater next time.
Excellent interpretation of the classic street vendor main-stay. Cotija really is a requirement here. It is often called "Parmesan" of Mexico, but the flavor isn't quite the same. It is a hard cheese and it does have a savory flavor, but not quite the same "tangy" notes as Parm. I'm certainly glad to find this here.
Yummy, yummy, yummy! All my guests loved this! Only thing...couldn't find the Cojita cheese so I used the Ricotta Salata. Which came out a bit lumpy, but then saw a segment on Food Network of someone using Cojita and they were using the grater. Will remember to do that again either with the Cojita or the Ricotta. I will def make this again.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?