ELOTE // MEXICAN STREET CORN

2014-09-02 17.20.05

VIBES: JAY Z “THIS LIFE FOREVER

Elote. Mexican Street Corn. If you’ve never tried this, you’re missing everything good in life. A good friend put me onto this at Cafe Habana in NYC and I’ve been hooked ever since. Its super simple to make. Luckily I live in an area with a huge south american population, so its not hard for me to find Cotija cheese. If you can’t get Cotija, You could also use Queso Fresco, or Feta although the flavor would be a bit different.

ELOTE (MEXICAN STREET CORN)

-4 Ears of fresh corn on the cob, cleaned and shucked

-a few tbsp of mayo

-1/4 – 1/2 cup of cotija cheese, crumbled

-one lime quartered

-a pinch of cayenne pepper

Clean and shuck the ears of corn. Heat a grill or grill pan to medium high heat. If using a grill pan cover the corn with a lid to steam it a bit. Grill corn until blackened and blistering on all sides. (if grilling indoors, once its cooked through, you can also hold the corn over the open flame with metal tongs, to speed up the blackening process) remove grilled corn from heat. Spread a thin layer of mayo over the corn. Roll in cotija cheese and then sprinkle with cayenne pepper. Squeeze lime over the corn and serve immediately.

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