Elote
Let’s Try This Again
I have been to Mexico several times as a child on family trips visiting relatives and continued visiting for a time as an adult. Trying the local delicacies was always in an atmosphere surrounded by mariachi’s. That is an experience which cannot be beat. I always prided myself on being adventurous with food but one thing I did not care for at a young age was Mexican street corn otherwise known as elote.
The mix of Mexican sour cream and mayo did not suit well with my young palate as kid. I had only had experienced eating sweet corn in Oklahoma only if it was on the cob or had been cut and then roasted with salt and copious amounts of butter. These days, working on posting bi-weekly and more (I’m making the effort), it dawned on me to throw my hat in the ring and tackle with my adult tongue what I once shied away from as a bratty kid.
It’s surprisingly simple to make and requires only a handful of ingredients readily available in the local supermarket. Little did I know, I had friends who really enjoyed it and wound up making this recipe a total of four times to satisfy their hunger!
Ingredients
- Corn
- Tajin
- Hellmans Mayo
- Mexican sour cream
- Juice 1/2 lime
- Pinch of salt
- Cilantro
- Cotija cheese
- Valencia hot sauce
Instructions
- Roast the corn in the oven at 350°F for 30 minutes.
- Allow to cool peel the husk away layer
- In a small bowl, mix 2 tablespoons of Mayo for every tablespoon of Mexican sour cream. Add the lime juice and a pinch of salt (more if desired to suit personal taste)
- Apply a layer of Hellmann’s mayo and Mexican sour cream mixture. Sprinkle with cheese and Tajin. Garnish with cilantro. I added a little bit of Valentina hot sauce to mine.
Enjoy!
