Elote: Mexican corn

 I love to have people over for dinner. But with my cousins, it gets a little tricky. They eat a lot and they are hungry as soon as they walk in. So I have figured out this trick to keep them busy before the main dish is ready. The trick is a big and filling appetizer. It works like a charm. Tonight, I made them Elote.

I can’t remember exactly what made me think of Elote, but the first time I had it was at the Tres Agaves food truck that occasionally comes to my office building. I immediately fell in love with it but it wasn’t until recently that I thought of making it myself. I looked up the recipe online, but couldn’t find a single recipe that seemed authentic enough, but it gave me an idea of what the ingredients should be. I went to a Mexican store near work and grabbed the Cojita (Mexican Cheese) and got the rest from the local Safeway.  It turned out absolutely amazing. Here goes the recipe:


4 ears of corn, shocked
1/3 cup sour cream or Mexican crema
2 Tbs mayonaise
2 Tbs chopped cilantro
1/3 cup grated Cojita cheese
1/3 tbs cayenne pepper
1 lime
Few lime wedges for serving
salt to taste


Mix the sour cream, mayo, cayenne pepper, 3/4 of cilantro and 2/3 of the cojita cheese. Squeeze the lime and mix well.

Boil the corns for about 5 minutes. Grill them for about 8 to 10 minutes until slightly charred. You can either use your gas stove for this part or use a bbq if you have one. I used my gas stove and they were grilled perfectly.

Coat the corns with the sauce mixture, sprinkle with the rest of the cojita cheese and cilantro. Serve with lime wedges.