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.

Elote (Mexican Corn on the Cob)

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?

2 comments:

NeenerKnits said...

ok, what? You put mayonnaise on the corn and parmesan after you steam it? Is this decadently good?

Beatriz said...

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.