Mexico City-Style Elotes

RECIPE

INGREDIENTS

4 ears corn; shucked

  • 1 gallon water

  • Kosher salt

  • ½ c chipotle aioli (*)

  • ½ c grated queso fresco or parmesan cheese

  • 2 tbsp chili powder

  • 1 lime; cut into 8 wedges

CHIPOTLE AIOLI

  • 2 c mayonnaise

  • 2 tbsp chipotle puree (note: this is canned chipotles in adobo pureed in the blender. Add to your preference, as they are spicy)

  • 1 tbsp honey

  • Juice of ½ lime

DIRECTIONS:

  • In a large pot, put the water and bring to a rapid boil. Add enough salt to the water to give the water the taste of seawater

  • Drop the corn into the boiling water and cook for 6-7 minutes, or until corn is tender.

  • While the corn is cooking, make the aioli. Combine all ingredients in a large mixing bowl and mix until thoroughly combined. Set aside.

  • Remove the corn from heat and drain off all excess water. Brush each corn cob with the chipotle aioli and sprinkle with cheese and chili powder. Serve on a skewer with lime wedges.

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