One of the things that I like best about working in various restaurants in Southern California, is that I have been blessed with quite a few Hispanic Coworkers. Because of this, I have been introduced to amazing dishes like Chilequiles, Stuffed Poblanos, or even more recently: Elote.
Elote (e-lo-teh), or corn on the cob, is a very popular street food in Mexico and southern United States. It is often eaten on a stick, or by holding the husk of the cob that has been pulled down to form a handle. Depending on where you are, they are sometimes even sold in stores or restaurants. But these are so simple and delicious, that you could easily make them at home.
When I get the hankering for Elote, I usually make enough for at least two people (wether i decide to share or not is a different story). It’s really just that good. And while I prefer the boiling method, there are actually a few ways you can go about this dish: like grilling these bad boys or throwing ’em in the oven. After that, all you have to do is slather them up with the condiments of your choice! And while there is a bit of conflicting opinion on whether your base condiment should be sour cream or mayo.. Honestly, it is really up to you! I’ve had them both ways, and they are equally good. After the base is on there, I like to load it up with things like cilantro, cheese, and lime chili powder!
The final result is sweet, salty, savory, creamy, nutty, and—with the help of lime—tart!
- 4x ears corn on the cob (Husks removed)
- 1/2 cup Mexicana Crema (Sour Cream), or Mayo
- 1 cup Cotija
- 1 handful Cilantro (chopped)
- 4x lime wedges
- Chili Powder
- Salt to taste
If Boiling: (Preferred Method)
Simply cut the silks from the ends of the sweet corn and place in a large stock pot. Cover with salted water, and place over high heat. Bring the water to a boil and cook the corn for 5 minutes.
*You can tell it’s done by how quickly it dries when you lift a cob (with tongs) out of the water. A cooked cob is a hot cob, and it will steam dry within just a few seconds.
- Preheat the oven to 375°F
- Place each cob directly on the rack of your oven for roughly 30-35 minutes.
- (wether you leave the husks on or off is up to you!)
- While the corn is roasting, you can combine the rest of your ingredients into a spread, if you wish. I like the ritual of layering the ingredients, but i wont judge (well, maybe a little).
- When the corn is ready, let it cool for a few minutes.
- Then, peel back the husks (if you havent already) so that the cob is easy to hold on to.
- Grill corn until hot and lightly charred all over, 7-10 minutes, depending on the temperature of the grill. Roll the ears in melted butter, then spread evenly with mayo/crema. Sprinkle with cotija and the rest of your toppings, and you are good to go! Fantastica~
If you happen to be in the mood for something a bit more demure, you can always go the spoon-and-bowl route by making esquites, a close cousin to Elote.
All you are doing is serving the cut kernels in a bowl. Any of the toppings you plan to use are then added to the corn, mixed well and then eaten with a spoon! Sencillo, sí?