Just when you thought corn on the cob couldn’t get any better, the Mexican culture goes ahead and comes up with elotes. OMG are they good. Probably my favorite aspect of this recipe is that it is simple and uses few ingredients. You can do this with most household ingredients if you chose as well, you don’t have to go the extra mile, like I always do of course, to make these. You can substitute the crema Mexicana with mayonnaise, or you can substitute the cotija cheese, in my case Manchago, with Parmesan cheese. Really I don’t care what you use, but I promise you if you make these this summer you’ll be in love! Also, it’s just a cool dish to serve up to guests as something different
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so. dang. delicious.
the cilantro just finishes it off perfectly.
I thought it would be cool to leave the husks on and tie them up with butchers twine to keep them back.
- 6 ears of corn un shucked
- 1 cup of crema Mexicana
- 1 teaspoons of chili powder
- ½ teaspoon of cumin
- ¼ cup of Manchago cheese
- 2 tablespoons of chopped fresh cilantro
- Kosher salt and fresh cracked pepper to taste
- Place the un shucked corn on a hot grill (450°) and cook for 10 to 15 minutes or until the corn is done. Make sure to constantly turn the corn so that it cooks on all sides.
- Once the corn is cooked, remove them from the grill and pull back the husks taking care not to rip them off. Tie the husks back with butchers twine.
- Next, generously spread on crema Mexicana all of the corn. Sprinkle the chili powder and cumin all over the corn.
- Season the corn with salt and pepper and sprinkle on the cheese and cilantro.
- Serve hot!