La Comida de la Calle: 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!