Mexican Corn on the Cob
What is Mexican corn and how to make Mexican Corn on the Cob
First of all, Mexican corn on the cob is called Elote in Mexico.
When we find something we like, we come back year after year.
When we go on vacation to Mexico, we repeat three things: We
go to the same city, stay in the same hotel, and always
eat at Alberto's Elotes. You may think that Alberto's Elotes is
a fancy restaurant, but that is not correct. It is a small
operation on the street close to our hotel. The owner and only
employee is Alberto, a street vendor that sells Elotes (Mexican
corn on the cob). There are street vendors all over Mexico that
sell great Elotes, but Alberto is our favorite. When we
arrive in Mexico, we go to Alberto's Elotes even before we go to
our hotel. It is that good!
Anyway, since we can only visit Alberto on our vacations,
we decided to see if we could duplicate his Mexican corn on cob
here at home. We have experimented with Parmesan cheese,
Chile powder, cilantro, cayenne pepper, Tabasco sauce, ground red pepper,
lemon juice, sour cream, and all kinds of other stuff. We could not get it
exactly like Alberto's, because we couldn't copy the ambiance of
Mexico, but we came pretty close and it is delicious!
Here is how to make Mexican Corn on the Cob, Alberto style:
We have an outdoor gas grill that we pre-heat on medium heat.
Then, we grill the corn for about 10 minutes without the
husk. We like to turn them pretty frequently to avoid some
kernels being burned or cooked more than others.
Then we take them off the grill and immediately brush melted butter on them,
followed by spreading mayonnaise on them. After that we sprinkle shredded
cotija cheese all over, and top with a little salt, pepper, Chile powder
and cayenne pepper.
Then, just before we eat it, we squeeze some lime on top.
It is delicious!!!
We recommend that you also experiment with your favorite Mexican
toppings to get your Elote just right for your taste buds. For example,
some people have emailed us and said cilantro and Tabasco sauce are
Anyway, enjoy and a special thanks to Alberto for our inspiration.
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