Thursday, July 13, 2006


If you've ever traveled to Mexico or live near the Mexican border, then you've probably seen corn vendors on the street. They sell elotes which basically translates to corn-on-the-cob. The elotes are steamed or grilled to perfection, then its husks removed and are served smothered in butter, lime, salt, crema, chili powder and sometimes cheese. Nowadays, vendors are selling only the corn kernels in cups with the toppings over it. I personally prefer the whole corn-on-the-cob because it's more authentic. If you are unable to find crema, you can skip it. Mmm, my mouth is watering.

INGREDIENTS (for 2 elotes)

  • 2 ears of corn, clean and remove a few of its outer husks and some of their beards. Soak in water for 30 minutes.
  • Butter
  • 1 lime, cut into wedges
  • Salt and pepper
  • Mexican style crema (optional)
  • Chili powder
  • 1/4 cup grated dry Mexican cheese or parmesan or Romano cheese

Set up a grill on medium-high (you can also steam or boil the corn if you don't want to grill). You can either 1. Place the ear of corn with its husk on the grill and cook for 12 to 15 minutes, turning it several times, or 2. Peel the husks down, but don't totally remove them, and wrap a piece of foil over the husks to create a handle (see picture below). Grill for 12 to 15 minutes or as soon as the kernels get a plumpy and cooked through. Remove from grill.

Place your corn on a plate (peel the husk if you decided on method 1 above) and slather the toppings in the following order: butter, squeeze of lime, salt, pepper, crema, grated cheese and chili powder. YUMMERS!

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