June 22, 2021 3 Comments
Elote is a staple of street food in Mexico, where the sound of a vendor calling out, "Elote!" is enough to make my mouth water. The creamy, spicy, cheesy sauce clings to the sweet roasty corn, and the squeeze of lime brings it all together.
You can use any ground chile powder to season your sauce, but we like the added complexity of a chili powder blend. Our classic Chili Powder has an Ancho chile base and notes of cumin and oregano. Our Santa Fe Chili Powder is also a great choice for elote. With a base of New Mexican red chile powder, this blend is a little fruitier and spicier.
If you can't find Mexican crema or cotija cheese, you can substitute sour cream or feta.
Recipe adapted slightly from Serious Eats.
1/4 cup mayonnaise
1/4 cup Mexican crema
1/2 cup finely crumbled cotija cheese, plus more for serving
1 clove garlic, minced
1 teaspoon Chili Powder or Santa Fe Chili Powder
1/4 cup cilantro, finely chopped
4 ears shucked corn
1 lime, cut into wedges
Aleppo Chile Pepper, for serving (optional)
Heat a grill to medium-high. Grill corn until it is cooked through and a little charred all over, about 7-10 minutes.
Meanwhile, combine the mayonnaise, crema, cheese, garlic, chili powder and cilantro in a small bowl.
Slather the corn with the sauce and top with a little more cheese along with a sprinkling of Aleppo chile flakes, if using. Serve immediately with lime wedges.
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