The kitchen
Elote.
Mexican street corn.
Reconstructed from a photo - not a tested recipe
Ingredients
- 2 ears corn, husked
- 3 tbsp mayonnaise
- 1/2 cup cotija cheese, crumbled
- Chili powder or tajin
- 1 lime, cut into wedges
- Chopped cilantro
Recipe
- Grill or broil the corn, turning, until charred in spots, 8-10 minutes.
- Brush all over with the mayonnaise.
- Roll in the cotija, then dust with chili powder and cilantro.
- Serve with the lime wedges.
Drink pairing
Watermelon agua fresca, or lime agua fresca.