The Homesick Texan does it again! I love this recipe. It reminds me of summer street fairs with zeppoles and fresh squeezed lemonade.
Mexican Corn on the Cob
Elote translates as roasted corn on the cob, and Mexico is famous for its version, where corn is slathered with an addictive mix of sour cream or mayonnaise, chile powder, and crumbled cheese. We've got a recipe for corn off the grill, but the Homesick Texan blog has a version cooked in the oven.
Source: Homesick Texan
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Credit: Homesick Texan
FROM THE
RECIPE:
It's best to spread the condiments on the corn while it's still hot as this insures the fats will melt in between the kernels, providing even more succulent eating. The ground chiles (I like to use cayenne for its heat and brightness) and lime juice are essential for mitigating some of the sweetness of the corn and mayonnaise, and the cotija adds a pleasant salty, soft texture that goes well with the corn kernels' juicy snap.
Get the Recipe from Homesick Texan
