Mexican Style Corn on the Cob (Elote)
Little did she know I was about to work some magic on that corn. Magic named “Elote”. Elote is Mexican style corn on the cob, and I hear it’s a street food down there. I never saw it when I was in Mexico, but I was in Cancun. That probably doesn’t count as Mexico.
Here’s how it goes. You cook the corn (grilled, boiled, whatev), slather some Mexi-sauce stuff on it, then roll it in Cotija cheese. (Use grated Parmesan or Queso Fresco if you can’t find it.) See?

Mexican Style Corn on the Cob (Elote)
Ingredients:
4 ears corn
3 T mayo
2 T sour cream
1/4-1/2 t lime zest
1/2 t fresh lime juice
1/4 t cayenne pepper (optional)
1/4 t chili powder
tiny pinch kosher salt
1 C crumbled Cotija Cheese* (use fresh parmesan or queso fresco if you can't find Cotija)Directions:
While your corn is cooking, prepare the rest of the ingredients. Crumble the Cotija by either simply using your hands, using a fine grater, or putting it into a ziptop bag and smashing it with a glass or something.
For the spread, mix the mayo, sour cream, lime zest & juice, chili powder, and salt in a small bowl. Set aside or refrigerate until ready to use. (Can be made a day or two ahead.) Reserve a few extra lime wedges.
When your corn is finished cooking and piping hot, use a spoon to spread on some sauce. Then roll it in the grated cheese. If you want, sprinkle on a little extra chili powder and squeeze some lime over top. (Do it. We tried it both ways and it adds a lot of flavor!)
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Kathryn — September 7, 2009 @ 5:42 am
ahhh… corn on the cob. I really shouldn't be eating it at all, darn braces. Where do you get yours, Natalie? I haven't had much luck finding good corn around here. Do you go to the farmer's market?
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carol — September 8, 2009 @ 12:06 am
Mystery SOLVED! Every time I watch Nacho Libre (which is more than I care to admit on here, but at least once a week, sometimes more), I ask myself what the tasty is going on with their corn. I've long guessed what could be slathered on it: sugar? paprika? mystery stuff? Now I know. And I thank you.
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Natalie — September 8, 2009 @ 4:58 am
Kathryn – I just get them at the grocery store if they aren't slimy at the top. The last ones I got were from TJ's and they were pretty good. (Lucky had good ones, too.)
Carol – I totally forgot that part of the movie! (Maybe because I've only seen it once. Steve tells me it gets better with every viewing…) I think Mexicans actually spread mayo on there, but I like this version because I think mayo alone is grody.
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