Elote, Spanish corn on the cob. Photo courtesy Good Eggs.
Elote is the Mexican version of corn on the cob, a popular street food. It is typically grilled, then served on a stick with a lime wedge, ancho chili powder and crumbled queso fresco.
Elote is the Aztec (Nahuatl) word for what the corn on the cob. It is pronounced ay-LOW-tay. Removed from the cob, the recipe has a different name, esquites, from the Nahuatl word for toasted corn, ízquitl.
This hack from Good Eggs in San Francisco eliminates the need for a grill. Just use a gas range to turn ears of fresh corn into this Mexican street treat.
Here’s more about elote, including an off-the-cob elote salad.
1. USE tongs to hold the ears of corn directly over the stove top flame, turning to to blister the kernels.
2. REMOVE from the heat, slather with butter, roll in crumbled queso fresco and finish with a squeeze of lime and a pinch of ancho chile powder.
In Mexico people serve the classics: ancho chili powder, lime, queso blanco. But in the U.S., some people substitute mayonnaise or sour cream (crema) for the butter.
Pepper or seasoned salt are also options (lemon pepper is popular in Texas, per Wikipedia). Other options: cilantro, fresh parsley, oregano.
Or for a true American take, how about crumbled bacon?
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