Friday, August 12, 2011
Elote - Mexican Corn on the Cob
My lunch today: corn on the cob with butter, mayonnaise, parmesan cheese, and tapatio sauce. Parmesan cheese is a convenient substitute for Mexican grated cotija cheese. This tasty and popular street food is a big favorite at our family barbeques all summer long. The sweet white corn is such a treat all by itself. If you're not a big fan of mayonnaise, try it with lime and chile powder.
Arranging the ears of corn upright in my tamal steamer I was able to steam 20 at once. Split in half, they go a long way as an appetizer while all of the tri-tip and chicken are grilling away. What's your favorite summer food?
Arranging the ears of corn upright in my tamal steamer I was able to steam 20 at once. Split in half, they go a long way as an appetizer while all of the tri-tip and chicken are grilling away. What's your favorite summer food?
# posted by Beatriz @ 10:32 PM 
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Yep. Add the butter first so it can melt on the corn. Then add just enough mayonnaise for the parmesan cheese to stick. Next Tapatio sauce. Lastly, make sure you have a napkin nearby and dig in.
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