Chef's Quick Tip: Elote Mexican street corn
Chef Colt Taylor Los of Charros Cantina shows Tina Redwine how to make Elote.
Elote - Mexican Street Corn
1 cup mayonnaise
4 TBS chili powder
4 ears of corn
Juice and zest of 2 limes
1 cup queso blanco cheese, crumbled
Mix mayonnaise with lime zest and chili powder.
Boil the corn, uncovered, for 5 minutes, or roast in a 400 degree oven for 10 minutes.
When corn is cooked, brush with mayonnaise on all sides. Roll the corn in the crumbled cheese and finish with fresh lime juice and zest. Serve immediately.