There’s a tapas restaurant in New York called Cafe Ronda, which was is just down the street from where my friend, Meghan, used to live. We would sometimes go there and get a pitcher of sangria and share several small plates. Cafe Ronda is where I discovered elote. Elote is a mexican corn grilled and then rolled in goodness. It often makes an appearance as street food at fairs and whatnot and it exceedingly delicious. It is also, as I have discovered, easy to make. Game on.

ingredients

Corn on the Cob
Cotija Cheese, grated
mayonnaise
chile powder or paprika
lime (optional)

 

grilling

Cook up the corn however you’d like.  I fired up the grill and used that to cook the corn. When  using a grill, you can either shuck the corn and wrap it in foil before putting on the grill or you can cook it in the husks. If cooking in the husks, prep the corn by pulling back the husk and clean off the silk. Pull the husks back up and soak in water for several hours.

When the grill is hot, place the corn on the grill and cook for several minutes on all sides (insomuch as corn has sides).

 

set up

When the corn is cooked, remove from the grill and remove from the foil or finish shucking the husks. Set up a plate with the grated cheese and a small sieve with the chile powder or paprika.

 

mayo 2

First: Spread mayonnaise over the corn.

 

paprika

Second: Roll the corn in the cheese to coat.

Lastly, sprinkle the chile powder or paprika over the corn, sprinkle some lime juice on the corn, serve, and munch away!

 

 


Elote, or Mexican Corn on the Cob
 
Recipe By:
Ingredients
  • Corn on the Cob
  • Cotija Cheese, grated
  • mayonnaise
  • chile powder or paprika
  • lime (optional)
Instructions
  1. Cook up the corn however you'd like. I fired up the grill and used that to cook the corn. When using a grill, you can either shuck the corn and wrap it in foil before putting on the grill or you can cook it in the husks. If cooking in the husks, prep the corn by pulling back the husk and clean off the silk. Pull the husks back up and soak in water for several hours.
  2. When the grill is hot, place the corn on the grill and cook for several minutes on all sides (insomuch as corn has sides).
  3. When the corn is cooked, remove from the grill and remove from the foil or finish shucking the husks. Set up a plate with the grated cheese and a small sieve with the chile powder or paprika.
  4. Spread mayonnaise over the corn.
  5. Roll the corn in the cheese to coat.
  6. Lastly, sprinkle the chile powder or paprika over the corn, sprinkle some lime juice on the corn, serve, and munch away!