This is one of my favorite, favorite Mexican sides. La Condesa makes an especially good elote and here is my copy-cat version. Elotes are pretty straight-forward and easy to make but still delicious. Try this version at home and then head down to La Condesa on Saturday for the Cinco de Mayo Block Party on 2nd Street and try out their version.
Fresh corn on the cob
Cayenne pepper or another dried Mexican pepper spice
Crushed red pepper
Start by shucking the corn. AKA peeling off the husks.
Next, snap off the end of the corn. I usually do this by using both hands and breaking off the end. If that doesn’t work for you, break out a knife and cut it off.
Rinse the corn and be sure to remove any dirt or corn silk fibers. The fibers are tiny little strands of the husk that can get stuck in between the kernels.
Cut off the ends of corn stalk or any parts that do not look particularly appetizing.
Use about a tablespoon of butter per ear of corn. I spread the butter on the corn with the backside of a spoon.
Nice buttery corn.
Now sprinkle some cayenne pepper over the buttered corn.
Now these guys are ready for the grill!
Place the corn on the grill over medium heat. Corn can take a while to grill compared to other vegetables. About 10 minutes on each side over medium-low flame.
After about 10 minutes or so roll the corn over.
Once the corn is done grilling, bring them back inside and sprinkle with a little more cayenne pepper.
now cover the hot ears of corn with crumbled cotija cheese! I just love cotija cheese…
Add a few crushed red pepper flakes over the cotija cheese.
Ready to eat!
Perfect for Cinco de Mayo!
I served these elotes with Tequila Lime Chicken. Enjoy!