HOW TO PREPARE ELOTE.

Elote, also known as Mexican street corn, is a popular snack in Mexico and has gained popularity elsewhere due to its delicious combination of flavors and textures. Here’s a basic recipe to prepare elote:

Ingredients:
Fresh corn on the cob (as many as you’d like to prepare)
Mayonnaise (about 1-2 tablespoons per cob)
Freshly grated Cotija cheese (or Parmesan if Cotija is unavailable, about 2-3 tablespoons per cob)
Chili powder, to taste
1 lime, cut into wedges
Salt, to taste
Fresh cilantro, chopped (optional)
Butter or oil (optional, for grilling)
Instructions:
Pre-cook the Corn (Two methods):
a. Boiling: In a large pot, bring water to a boil. Add the corn cobs and cook for about 10 minutes or until the corn is tender. Remove from the water and let it dry.
b. Grilling: If you prefer charred corn, you can grill the cobs either on a barbecue or stovetop grill pan. Before grilling, you can lightly brush each cob with butter or oil. Grill over medium heat, turning occasionally, until the corn is cooked and has some charred spots, about 10-15 minutes.

Dress the Corn:
a. When the corn is cool enough to handle, brush each cob evenly with mayonnaise. This acts as a binder for the other toppings and adds a creamy texture.
b. Roll the mayo-coated corn in the grated Cotija cheese, ensuring it sticks and covers the cob evenly.
c. Sprinkle with chili powder and salt to taste. Adjust according to how spicy or salty you prefer your elote.
d. If you’re using cilantro, sprinkle some chopped cilantro over the corn.

Serving:
a. Serve the elote immediately with lime wedges. The lime juice adds a tangy kick, balancing out the creaminess of the mayo and cheese.
b. To eat, squeeze a lime wedge over your elote and enjoy!

Tip: You can also prepare “Elote en Vaso” (corn in a cup). Instead of leaving the corn on the cob, cut the kernels off after cooking and mix them in a cup with the rest of the ingredients. This version is easier to eat on the go and equally delicious!

Enjoy your elote!