La Comida de la Calle: Elote

Elote
Elote

Elote

If you’re lucky enough to live near 116th Street in Harlem or in East L.A. or even near Bridge Boulevard in Burque you’ll find a Paletero man, an Elote Man and a make-shift  taco stand on any given summer day.   (Please skip the $7 Elote appetizer at Mexican restaurants. FYI, “chipotle aioli” is just mayo. Support your local Elotero for $2 a cob!)  If you’re not so lucky you’ll have to make these street delicacies at home.  Good news is, preparing Elote is easy as uno-dos-tres!

Ingredients: Corn on the cob, mayo or crema mexicana, cotija cheese, red chile powder, limes, salt.

Uno: Prepare the corn. Husk and wash the corn. You can either grill them for 10-12 minutes until the corn is tender and some of the kernels begin to brown or wrap them in foil and cook in your oven at 350 degrees for 30 minutes, removing foil for the last 5 minutes.

Dos: After the cobs are cool. Spread a thin layer of mayo or crema mexicana on each cob. Roll in crumbled cotija cheese (feta or parmesan work fine). Sprinkle with red chile powder (cayenne is okay), salt and lime to taste.

Tres: Enjoy! ¡Come bien!

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Comments
8 Responses to “La Comida de la Calle: Elote”
  1. mira says:

    quefe
    a comida???”?”’

    numcamas boi

  2. Foody says:

    has anyone done this without the cob? As in just sort of canned corn?

    • gabriellemarielopez says:

      Yes! I’ve seen roadside vendors in Albuquerque and Los Angeles sell corn kernels in a cup slathered with crema, chile y limon- ask for elote con crema. If you’re making it yourself I’d use roasted fresh corn taken fom the cob or defrosted frozen corn instead of canned.

  3. Asia says:

    That looks delicious.

  4. here in new hampshire everyone eats corn and this is how i make it-just chili and lime juice tho-yum!

    • gabriellemarielopez says:

      Agreed- you can always skip the crema/mayo and opt for lime juice only. Limes and a dash of chile make everything delicious!

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  1. [...] La Comida de la Calle: Elote « Gabriela’s KitchenGabriela’s Kitchen · la comida por la buena vida: mexican homecooking … Filed under La Comida de la Calle: Street Food, Vegetariano: Vegetarian · Tagged with 116th street, bbq, Burque, Corn on the cob, cotija, East L.A., limes, mexican, red chile powder, street food… [...]

  2. [...] to share the recipes that are part of her life.  Even something so simple and easy to  make as an elote de la calle is given an honorary place in this [...]



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