Crazy Corn/Elotes Locos

This recipe gets its inspiration from Guatemalan street corn. Piping hot corn on the cob is smeared with mayonnaise and dredged with Queso or Cotija cheese, fresh cilantro, chile powder, lime and plenty of salt and pepper. It is call “Crazy Corn or Elotes Locos”

It sounds unusual. But it’s not.

The mayonnaise melts right into the corn to take on a whole new flavor and acts as the ‘glue’ to hold everything together. 

It’s incredibly tasty, as well as addicting and very messy which somehow makes it all the more enjoyable to eat. 

You can grill the corn which is probably a more traditional way of cooking it. But I’m a big believer in roasting. All those sweet juices get trapped inside the kernels until they nearly burst with joy.

Don’t be afraid of frozen corn if fresh isn’t available. I eat it all the time. It’s frozen at the peak of freshness and can be almost as good. You can also use ‘loose’ corn and mix the ingredients right into it.

Whatever way you decide to make it,  just please do!

The onslaught of flavors will make you happy you did!

Sweet yet savory, salty, spicy and succulent all at the same time with a bite of citrus, it will bring a burst of zesty sunshine into your life!

 

Roasted Corn with Queso, Cilantro and Chile 
 
 
4 large ears corn
butter
sea or kosher salt and freshly ground black pepper, to taste
1/2 cup mayonnaise
1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated
4 tablespoons fresh cilantro, minced
4 teaspoons chile powder
1 lime, cut into four wedges

1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.

2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

 

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