Last night's dream was about elote -- Mexican corn on the cob.
I dreamed that I found out about an elotero who Twittered his locations for the day -- how L.A. is this dream, by the way -- and in said dream I made a great deal about going to find this guy, who was supposedly responsible for the most incredible elote north of Mexico. I ended up finding a lot of Mexican-run hot-dog-and-burger stands like the one that used to be parked by student services at El Camino. They all said that the guy I was looking for was in the garage. Long story short, I never found the guy, but I woke up with a mean-ass craving for elote!
Luckily, it's not hard to make, as we demonstrated on our camping trip last month. While the adventurer in me would love to scout for an elotero in East Los or while navigating through the Fashion District downtown, I know that if my friends and I picked a day to fire up the grill we could easily make our own. As an added bonus, we wouldn't have to worry about too-scant toppings, unwashed hands, or the dubious integrity of sun-warmed mayo.
If you're making this for people who have never had it before and are not squeamish about food, then feel free to mix your own sauce comprised of mayonnaise, lime, and chili powder. Then you can just take the corn right off the grill, smear that concoction on it, and roll it in the crumbly cheese of your choice. So without further ado, the following is how to make elote so that everyone can control his/her own destiny as far as levels of char and condiment saturation.
¡Elote!: recipe cobbled together from food blogs and personal experience
- Good, fresh corn on the cob, pref. with husks still intact
- Chili powder
- Lime, quartered into wedges works best
- Cheese -- parmesan is good, but cotija is probably better
- Salt & pepper to taste
Steps to deliciousness, if you have husks on:
1. Soak the corn, husks on, in cold water for about 10-20 minutes. Prep your toppings while you wait.
2. Throw them suckers on the grill -- medium heat -- and let them cook a few minutes on each side. I'd say it's edible after a total of 15 minutes, turning only every couple of minutes or so.
3. For yummy char action on the corn, carefully peel back the husks, leaving them connected to the cob on the bottom so you have a handle. Dab a little butter on 'em. Put them back on and char to your liking.
4. Smear and sprinkle toppings to your heart's content.
Steps to deliciousness, if you bought husked corn in a pack at the grocery store:
1. Butter, salt, and pepper the cobs and wrap them in foil. Stick a wooden skewer in each of them if you like, makes things easier down the line.
2. Throw them suckers on the grill -- medium heat -- and let them cook for a few minutes on each side.
3. For yummy char action, I simply recommend leaving it on longer. That's what worked for us, and it's safer than trying to peel hot foil.
4. With that said, allow the foil to cool before handling your elote. Then disrobe it and smear it and sprinkle it and love it.
Sounds SO goooooood. If I successfully talk my grillin' buddies into an afternoon of elote, I'm posting a picture.