Believe me, corn is not my typical response when asked about the favorite part of a trip, but this dish was so unequivocally amazing that it instantly silenced a festively loud crowd of 16 in unanimous reverence.
So what made this spicy yet sweet, flavorful and firm corn so darn special, you ask? It was Elote, a popular street food in Mexico that is frequently served in the home, too. Ever tried it? I had not.
This darn corn was such a big hit, we were still salivating several days later. So upon our return, and after some much needed rest and detoxing, a couple of us took on the challenge of recreating this now legendary yummy goodness still fresh in our minds as having rocked our universe.
Ingredients:
- 2 ears of corn, shucked
- 1 tablespoon melted butter
- 2 tablespoons mayonnaise
- ½ cup finely shredded cotija cheese
- 2 tablespoons finely chopped cabbage
- 2 teaspoons chili poweder
- 1 tablespoon fresh cilantro
Steps:
Preheat oven to 400 degrees
Baste corn with melted butter and roast in oven for 20 minutes
Remove the corn and brush it with a thin layer of mayonnaise
Mix the cotija cheese, cabbage, chili powder and cilantro
Dredge corn in mixture till fully covered, about ¼ inch thick
Serve, indulge & enjoy
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