Elote: Mexican Street Corn

One of my oldest and fondest memories are of elote carts that would come around our neighborhood. I'm not sure how much they cost now, but when I was a child it was $1 for elote. Can you believe that. You can put a price on happiness.

I remember clutching a dollar bill in my hands, eagerly waiting by the window for the sound and sight of the metal cart. Once I spotted them, I would sprint out to the cart. With great anticipation, I waited for the performance. First, they expertly and deftly slathered butter and then mayo unto the steaming corn. Next, they liberally coated the cob with the beautiful, white, powdery cotija cheese. For the grand finale, they would take out their shaker with chili powder and shower the corn with vibrant red powder. They deserve a standing ovation.

One of my fondest and oldest memories.

If you have never tried elote, you do not need an elote cart to try one of these. You can find the cotija cheese typically in the dairy section of an international food market. Make one at home and create some happy memories.

Elote: Mexican Street Corn
Serving size 1

Ingredients:

1 cob of corn (optional: approximately 1/2 a (15 oz) can of corn)
1 tablespoon of unsalted butter, melted
2 tablespoons of mayonnaise
1/4 cup of cotija cheese (can substitute with parmesan cheese but won't taste as authentic)
1 teaspoon or more of chili powder or Tajin (optional but recommended)
lime (*optional)

Instructions:

1) Cook the corn - you can grill it or boil it. If boiling - fill a pot of water enough for the amount of corn you would like to cook. Place the corn in the pot and once the water comes to a boil, continue to cook the corn for 5 minutes. The corn should look plump.

2) Melt the butter and brush the melted butter unto the corn.

3) Spread the mayonnaise unto the corn.

4) Coat the corn with the cotija cheese.

5) Optional: sprinkle some chili powder unto the corn and squeeze some lime juice over the elote. Voila!

ENJOY!!!