Saturday, March 22, 2014

Elotes - Mexican Corn on the Cob


4 large ears of sweet corn, pull the husk of the cob down to form a "handle". 
1/4 cup of mayonnaise (not salad dressing)
1 teaspoon of fresh lime juice
1/2 cup of finely shredded cotija (or a mild feta, crumbled fine)
Chili powder

Bring a large pot of water to the boil.

Cook the corn until it is tender to your liking, perhaps 5 to 15 minutes.

While the corn is cooking, mix the mayonnaise and the lime juice in a small bowl.

When the corn is done to your liking, drain it and brush it while it is still hot with the mayonnaise mixture. Sprinkle with the cheese and a pinch of chili powder.

Serve hot.

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