What a weekend! Right after Derby celebrations, we roll right into Cinco de Mayo celebrations. This day is a great excuse to go Mexicano crazy! Yum! I have learned some awesome tricks for cooking up delicious Mexican cocktails… and food, of course, from one of our primo chefs, Alex! He hails from the country with the other red white and green flag.
I have learned so many authentic Mexican dishes from him! Some of my favorites are the Ensalada de Nopales (Cactus Salad) and the popular street food, elote (Mexican corn on the cob). The elote is such a simple preparation, but oh so good. This is a great addition to any summer barbecue.
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Elote (Mexican Corn on the Cob)
Ingredients:
4 ears corn, shucked
1/2 cup melted butter
1/4 cup mayonnaise, or crema (sour cream)
1/2 cup grated cotija cheese (if unavailable, you may substitute with Parmigiano Reggiano)
Ground red chile, to taste
4 wedges lime
Directions:
Preheat an outdoor grill to medium high heat.
Grill corn until slightly charred all over, approximately 10 minutes, depending on the temperature of the grill. Carefully insert a stick into the wide end of the cob for traditional presentation (optional).
Roll one ear at a time in melted butter. Next, spread evenly and generously with the mayonnaise. Sprinkle with the cotija cheese, chile and serve with a lime wedge.