Corn — there are many ways to enjoy this vegetable and not everyone might know that.
In the United States, people tend to top it off with some butter and salt, but in Mexico it is topped off with ingredients like: mayonnaise, cheese, chili powder, cilantro, lime and salt!
This style of corn is known as Elote in Mexico and is usually served on a stick; it is a street food favorite for many.
The use of corn began way back when indigenous people bred the crop, which eventually became widespread throughout the world, but for Mexico, the use of corn became quite versatile. It was eventually used to create masa, a corn based dough used in many Mexican dishes.
You can say that corn has definitely become a staple ingredient there and fueled the creation of simple, tasty treats like Elote.
Nowadays, there are many street vendors across Mexico City and other urban areas in Mexico that serve Elote. Its also made its way to America and New York City at multiple Mexican restaurants in the areas.
But sometimes, the best recipes are served at home!
So, if you want to find out how to make Elote (Mexican Street Corn) for yourself, check out the recipe below.
Recipe
- Add salt, bay leaves and thyme to boiling water
- Add the corn and cook for 30 minutes
- Strain the water and cover each corn on the cob with lime juice and salt
- Cover in mayonnaise
- Roll each corn on the cob in queso fresco
- Sprinkle with chili powder
Ingredients
- 8 Corn on the cob
- 1-2 tsp lime juice
- 2 tsp salt
- ½ cup mayonnaise
- 1 cup queso fresco
- ¼ cup chili powder
- 1-2 bay leaves
- 1-2 tsp dried thyme
