It’s corn season and this recipe is so delicious. If you are looking for a fun side dish at your next barbecue give this one a try. Mexican street corn, or elote, is a common street food south of the border. It’s coated in a flavorful creamy sauce and topped with cotija cheese. You may have had this at local fairs or markets in the U.S. I love corn on the cob in the summer. Fresh, local, and so good with butter and a little salt and pepper. After trying this recipe I may never go back to plain butter.
You can do all of the prep the night before your cookout. Mix up the creamy sauce and have the corn husked and ready to go. I tied off the husks with some twine to create a pretty Pinterest-worthy handle. That’s not necessary though. If you don’t want to go through the trouble, just remove all the husks and grill. I cooked my corn on a grill plate on my stove top. It worked great if you’ve got one.
I highly recommend elote for corn lovers out there. It’s yummy, messy, and fun. Go ahead, mix things up at your next summer gathering. Your guests will thank you for it. The link to my column is below. Thanks for stopping by. Enjoy!
Love you all,