Living in Southern California for most of my life I was privileged to have access to a lot of different types of food. One of my favorites was Elote aka Mexican Street Corn which can be served as either a side dish or a snack.
The funny thing about Elote is that it was very rare to find it on a menu at Mexican restaurants. There we only a couple of places that It could be found, at fairs and from street vendors. We used to have a hispanic woman that pushed a cart all around town selling street corn. The cart was similar to an ice cream cart and we were always excited to see her coming.
When I tell my new West Virginia friends about street corn and how we used to buy it, they think it is the weirdest thing, until they try it.
Once you try it, you’ll never go back to eating corn with just butter again, I promise.
- 4 ears corn on cob, cleaned
- ¼ cup mayonnaise
- ¼ cup Mexican crema
- ½ cup cotija cheese, grated
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ cup chives, finely chopped
- Preheat grill on high for 5-10 minutes.
- In a medium bowl combine mayonnaise, crema, ½ teaspoon chili
- powder and cayenne pepper, refrigerate.
- Place corn directly on the hot, greased grill. Rotate occasionally
- until completely cooked. Charring in spots is desired.
- Generously brush the corn with the mayo/chili powder mixture, sprinkle with remaining chili powder, cheese and chives.
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