BY SHALEEN DESTEFANO
We have no doubt, that like us, you’re looking for fun recipes that ensure you char the hell out of your vegetables. (Who knew we would miss our strawberry salad so much?) This is a fun and ridiculously easy go-to as we navigate fresh produce.
Colorado’s sweetest summer staple is corn and it is still happens to be in season in August. Elote (Spanish for corn cob) is a classic Mexican street food.
Traditional elote is slathered with a mixture of Mexican crema and mayonnaise before being topped with crumbly cotija cheese, chili powder, cilantro, and a generous squeeze of fresh lime. If you look closely at our picture above, you’ll see the charred corn under all that crema. In our house we skip the mayonnaise, not because it’s not authentic, but simply because I don’t do mayo.
Ingredients
4 ears fresh sweet corn, husks removed
¼ cup Mexican crema
(Optional, for a traditional version:) 2 tablespoons mayonnaise
½ cup crumbled cotija cheese
1 teaspoon chili powder or Tajín
2 tablespoons chopped fresh cilantro
1 lime, cut into wedges
Directions
Grill the corn over medium-high heat, turning occasionally until charred all over, about 10–12 minutes. (I like to use a little olive oil, salt and pepper to my corn before grilling. But that’s just me.)
While the corn is still warm, spread each ear with Mexican crema. If you’re making the traditional version, stir the mayonnaise into the crema first with lime to thin.
Sprinkle generously with cotija cheese, chili powder (or Tajín), and cilantro.
Finish with a big squeeze of fresh lime and serve immediately.
This is one of those recipes that’s impossible to eat without it getting all over your face. Who cares? Enjoy!