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ELOTE [MEXICAN CORN ON THE COB] Recipe

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This recipe for ELOTE [MEXICAN CORN ON THE COB] is from TEACHERS OF GOOD THINGS * THE BOOK OF RUTH , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil or vegetable oil, for grill
4 ears of corn, husks pulled back, washed and tied
1/4 cup Mexican crema or mayonnaise or sour cream
3 tablespoons crumbled cotija cheese or feta
1 tablespoon ground Ancho chile pepper
1 lime, cut into wedges
Handful of cilantro leaves, for garnish
Directions:
Directions:
Typically served by Mexican street vendors, eloté is served hot with mayonnaise, Cotija cheese, and Ancho chile powder.

Turn your grill to high heat. Brush the grates with olive oil or vegetable so the corn doesn't stick. Place the corn on the grill, rotating them every 30 seconds or so to ensure even cooking/charring.

Cook until the corn is browned and lightly charred. Transfer corn to a large serving plate.

Top each cob with a tablespoon of crema, a liberal sprinkling of cotija cheese and a few pinches of Ancho chile pepper. Garnish the plate with a few wedges of lime and cilantro leaves.

ELOTE SALAD
Cut the kernels off the cob. Transfer them to a bowl. Add the Mexican crema, cotija cheese and ancho chile pepper. Toss the entire thing together and salt to taste. Feel free to adjust any of the seasonings further. If you'd like, you can finely chop the cilantro leaves and fold those in as well. Serve with lime wedges.
Number Of Servings:
Number Of Servings:
2 - 4
Preparation Time:
Preparation Time:
20 - 30 minutes
Personal Notes:
Personal Notes:
The people who walked in darkness have seen a great light; Those who dwelt in the land of the shadow of death, Upon them a light has shined. ~ Isaiah 9:2

 

 

 

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