Chef's Quick Tip: Street Elote
This week, Chef Jose Aguilar of Bodega Taco Bar shows Tina Redwine how to make Mexican dishes during Hispanic Heritage Month.
Serves 4 people
3 oz cotija
1 oz chili powder
2 T mayonnaise
1 T lime juice
Peel the corn husk off the corn, place the corn on the grill for 6 minutes and turn it every 2 minute remove from the grill.
Take the corn off the cob and place in a mixing bowl, season with mayonnaise and lime juice.
Transfer seasoned corn onto a serving plate and garnish with cotija cheese and chili powder
Chef Jose Aguilar
Bodega Taco Bar