MEXICAN STREET CORN (ELOTES)

If you haven’t heard of Mexican street corn or elotes before, allow me to explain. Mexican street corn is corn on the cob, kicked up, like, 50 notches. Seriously. It’s a party in your mouth. The corn is rubbed down with a garlic mayonnaise sauce then rolled around in cotija cheese, sprinkled with cilantro and chili powder and healthy squeeze of a lime wedge. Is your mouth salivating? Because I know mine definitely is.

There are probably a million different ways to make Mexican street corn. I’m not claiming that my recipe for Mexican corn on the cob is authentic. I do however claim that it is definitely 1000% delicious.

INGREDIENTS:

• 3 ears sweet corn
• 3 tablespoons mayonnaise
• 1/4 teaspoon garlic powder
• 1/2 cup cotija cheese, crumbled
• 3 tablespoons cilantro, chopped
• 1/2 teaspoon chipotle chili powder (ancho chile powder works too) (see note)
• 1 lime, quartered

DIRECTIONS:

1. If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.
2. In a small bowl, combine the garlic powder with the mayonnaise. Place the cotija cheese in a shallow baking dish or a plate. When the corn is done, remove husks and brush the corn with the garlic mayonnaise. Roll in the cotija cheese and sprinkle with cilantro and chili powder. Serve with the lime wedges to squeeze over the corn.
3. ......................................

for full instruction please see : littlespicejar.com

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