Tacos, gorditas and just about every other tortilla-wrapped delight can be found on city streets all over Mexico. But one of the most delicious – and most ubiquitous – Mexican street foods is elote.
Unlike many street dishes, which are regional, this corn on the cob can be found just about anywhere in the country. Either boiled or grilled, it’s covered in mayonnaise or crema, sprinkled with a generous dose of salty cotija cheese and spice, and jammed on a skewer for easy on-the-go consumption.
It’s also super easy to make at home, and is a great compliment to any BBQ. This version, courtesy of chef Israel Reyes of Diamanete Cabo San Lucas, takes less than 20 minutes to make and will make you look like a serious home chef.
*Recipe courtesy of The Food Channel
- 6 stalks yellow sweet corn on the cob
- 4 ounces unsalted butter
- 4 leaves epazote (Mexican herb)
- 1 tablespoon kosher salt
- Enough to cover corn water for cooking
- 6 thick wooden skewers
- 2 cups finely grated cotija cheese
- 1 cup mayonnaise
- 3 tablespoons salsa valentina
- 1 Place the corn in a pot. Add water until the corn is completely covered with water.
- 2 Add salt, butter and epazote leaves.
- 3 Allow to cook on medium heat for 15 minutes. Drain the water.
- 4 Push the wooden sticks into the thickest center of the cob. Holding the cob on the wooden stick, spread mayonnaise on the corn and roll in to cotija cheese.