Dear readers,
Have I already told you that if it were possible to be made of a food that I would be a taco? No? Well…maybe, I’m sure I’ve mentioned my taco obsession at least once or twice…well, I have a wee confession to make. I would also likely be made of elotes too, or just really any kind of Mexican food to be honest. It’s my go-to comfort food cuisine, and there’s never a bad time for it. Not even in winter!
ANYWAY, elotes (or esquites if, like me, you sometimes just need your corn off the cob because you hate the feeling of corn between your teeth) are not a recent obsession, but they were a go to for a lot of the barbeque adventures we had this summer with friends and neighbors. It became more of an obsession for me after having some of the BEST ballpark esquites/elotes in a cup and tamales I’ve ever had during a White Sox game. There is something just wholly satisfying and fulfilling about elotes that it’s a little hard for me to describe, BUT the painted sauce, the char, the saltiness of the cotija, and the zing from the tajin – you can’t beat it. So take your corn up to the next level as we venture deeper into Fall because, as I’m sure I have said, there’s never a bad time for Mexican food!
P.S. Don’t forget that you can order cookies from me directly from my Cookie Order Page on this very same blog! (Yes, shameless plug, but I need to keep pushing it!)
Hoping you are safe and well!
— Cooking Maggie
On Elotes
Ingredients
- 4-5 corn on the cob
- 1/2 cup sour cream or crema
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- zest & juice from 1 lime, plus additional wedges for serving
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 cup chopped cilantro
- 1/2 cup cotija cheese
- Tajin seasoning for topping
Instruction
- In a bowl, mix together the sour cream/crema, mayo, garlic, lime zest and juice, chili powder, and paprika. Refrigerate until ready to eat.
- Grill the corn without the husks on a grill over high heat. If you don’t have access to a grill, char your corn directly over a high flame on a gas stove top. Turn regularly for about 10 minutes until they begin to char.
- Take the corn off the grill/burner and brush with the crema dressing all over.
- Top with the cotija cheese, cilantro, tajin, and limes! Serve with tacos, crunchwrap supremes, or any grilled meat as elotes go with just about anything.
The Real Cooking Maggie 