Mexican Elotes ( Mexican Corn on the Cob )
Chorizo Bowl Picture : Rebekah, the Kitchen Gidget
INGREDIENTS:
- 4 ears of corn
- 1/4 cup mayonnaise
- 1/2 cup cotija cheese
- 1 lime, quartered
- Hot sauce (such as Valentina or Tapatio)
- Chili powder (such as Tajin or ancho chile)
- Wooden sticks (for taffy apple, corn dogs, etc)
DIRECTIONS:
-
Bring a large pot of water to a boil. Shuck the corn, remove the silk and stalk. Add corn to water, cover and cook for 5 minutes, then remove.
-
When corn is cool enough to touch but still warm, insert wooden stick into core as a handle.
-
Brush corn with 1 tablespoon of mayonnaise, sprinkle with 2 tablespoons cheese and squeeze of lime wedge. Add hot sauce and chili powder to taste.
-
Repeat with remaining ears of corn and serve.