Elotes

Elotes are one of the best street foods you can find in Mexico. My dad was raised on these creamy, roasted corn on the cob snacks. Roasting the corn brings out its natural sugars while adding some smoke from the grill. The sauce is lightly tangy from the lime juice and full of flavor. Cotija cheese, chili powder and cilanto add a sharp bite to elevate the flavors.

Ingredients:

Corn, 4 ears, shucked. You can leave some of the stalk on as a handle for spreading the sauce.

1/2 teaspoon salt

1/2 teaspoon sugar

Sauce:

1/4 cup mayonnaise 

1/4 cup crema Mexicana

1 lime, juiced

1/4 tsp Cumin

1/2 tsp Smoked paprika

2 tsp Garlic salt 

1/4 tsp Pepper

Toppings:

Chili powder

Cotija cheese or grated parmesan 

Cilantro

Supplies:

Large pot

Baking sheet

Cooling rack

Measuring cups

Measuring spoons

Knife

Cutting board

Directions: 

Bring large pot of water to boil, add sugar and salt. Boil corn for 4 minutes. Drain. On a smoker or grill, smoke corn for 15 to 20 minutes at 450 degrees. 

In a small bowl, mix together mayo, crema, lime juice and seasonings. Spread mixture on all sides of grilled corn. Top with chili powder, cheese and cilantro.

Tips:

Cut kernels from cob, mix sauce into corn and top with toppings in a bowl for larger dinners. We call elotes cut from the cob "esquites".  You can also broil the corn, turning frequently  until lightly browned.