Servings: 4
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.
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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.
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Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…
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