Elote: Mexican Street Corn
This week’s Market Fresh Cooking recipe is definitely a favorite. Nothing says summer in Santa Fe like Elote (aka Mexican Street Corn). Preparing Elote just couldn’t be easier. It will take just five minutes of your time and the payoff is limitless. Pick up some corn at the Market and delight everyone at your next barbecue. It’s often served on a stick, though you could skip the skewer and make it right on the grill.
- 6 ears corn, shucked and cleaned
- 1/2 c. mayonnaise
- Chili powder
- 1/3 c. Grated cotija cheese
- Freshly chopped cilantro
- Lime wedges, for serving
- Preheat the grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
- Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!