Sunday, August 21, 2011

Elote - aka "Mexican Corn on the Cob"

I love to try new side dishes to spice things up a little...especially if they are easy! When I saw this recipe in "Our Best Bites" cookbook, I knew I had to try it! We love mexican food at our house and usually just pair it with rice - BORING! So here is our new favorite side dish! It was soooo good! The kids all wanted seconds! Try it with Beef enchiladas with homemade enchilada sauce ( to be seen in the next post). You will want it over and over and over again!!!

Mexican-style Corn on the Cob
adapted slighly from: Our Best Bites Cookbook

6 ears fresh corn on the cob
1 1/2 C shredded cojita cheese (which i found easily in my grocery stores specialty cheese section).
4 1/2 T mayonnaise
3 T. sour cream
1 1/2 t lime zest
1 1/2 t fresh lime juice
3/4 t. chili powder
1/2 tsp franks red hot sauce
Pinch of salt

Husk corn and cook in your desired way. We rubbed ours with butter, covered with salt and pepper and rolled up in heby duty tin foil to grill on the grill on medium heat. It took about 15 minutes, turning the corns every 3-5 minutes.
Mix the mayonnaise, sour cream, lime zest, lime juice, chili powder, and franks red hot all together.
Grate the cotija cheese on a large plate that you can roll the corn in.
When the corns are done, unwrap, rub on the mayo mixture and then roll in the cheese.
Words. Can't. Describe. The. Deliciousness.

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