OC Edwards Co
Deliciously Guilty Homemade Elote
Updated: Jul 18, 2020
We count our blessings that we live in a melting pot - a mixture of the indigenous, the traditional and the new. As subjective an opinion it may be - we do believe we have the best Mexican food this side of the border.
A street delicacy that has enthralled the local palate for some time is elote - a sweet corn that is traditionally smothered in butter (or margarine), mayo, cotija cheese, a squeeze of lime, and chili powder. A ringing bell of a street vendor foretold something tasty coming your way!
We can't claim this particular recipe, a certain theme park down the street served it in this way one holiday season and we've made it a staple ever since. Imagine enjoying elote in a bowl and forego the mess, especially for guests. The recipe below serves six.
Homemade Elote en una Taza
x6 sweet corn, with kernels sliced carefully off the cob - best corn variety for this recipe is 'sweet' (SU) corn, like Honey Select Hybrid for example (but most corn will do)
2 tbsp salted butter
2-4 tbsp of mayonnaise - your preference for taste and your preference for mayo, we like McCormick Mayonesa from our local Mexican market, as it has a hint of lime in it
4 tbsp of cotija cheese - look for the most potent you can find, typically the local brand will have more 'sabor' (flavor) than name brands
2 jalapenos, finely diced - serve for flavor, for us, we need plenty
Bottle of Tajin - no, don't use the whole bottle, but have a full one handy! Once you get Tajin in the house, he will never leave
Cilantro to garnish
Salt and pepper to taste
Peel corn, cleaning all access silk; cook the corn on the cob for 7 minutes; allow to cool before handling
Slice the corn from the cob while warm, folding all ingredients, holding on the Tajin and the cilantro
Serve quickly, adding a dash of Tajin and cilantro for garnish, not to taste
Allow guests to season to taste with Tajin, salt and pepper, and a squeeze of lime