Elote is the Mexican name for corn on the cob. It can be cooked using a variety of methods (steamed, boiled, roasted in the husks or grilled without the husks) and can be flavored with many different seasonings. The lime mayonnaise and some sort of cheese are standard toppings and really make this corn special. Here is my version of this classic street food.
Ingredients needed for 4 or 5 ears of corn:
The Slather:
3 tablespoons fat-free mayonnaise
3 teaspoons fresh lime juice
The Seasoning Rub:
1/2 teaspoon chili powder (my favorite is Texas Red Dog from Penderey's)
1/4 teaspoon cayenne
1/4 teaspoon ground cumin
1/8 teaspoon seasoned salt
2 tablespoons finely grated Parmesan, shredded Mexican blend cheese, Cotija anejo, or Queso fresco. (these last two cheeses are mild Mexican cheese that crumble easily)
Cooking oil spray
Melted butter
Napkins - You will need plenty!
Preparation:
Prepare grill with a medium hot fire. Combine mayonnaise and juice in a small bowl, check the taste … there should be a nice lime flavor... adjust the lime juice if needed. Combine chili powder, cayenne, cumin and salt in the second bowl, adjust any seasonings to suit your taste. Have a third bowl with the grated or shredded cheese.
Spray corn with cooking oil spray. Place corn on grill and baste the upside with melted butter. Grill corn 12 to 15 minutes or until tender, turning frequently and basting with butter after each turn. (You are always basting the corn AFTER turning to avoid burning the butter). Some of the kernels will begin to char and this is an indication you are approaching doneness. When corn is done, remove corn from grill; brush with mayonnaise mixture, sprinkle on some of the seasoning, then sprinkle with cheese mixture. Serve immediately.
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I served my Elote at the 2011 Wild West Eggfest to rave reviews.
