Growing up a southern Cali boy, I have always had a big love for Mexican food; whether it was carne asada on the grill, enchiladas for dinner, machaca burritos from the restaurant down the street–didn’t matter, I was loving it.
This elote is no exception! I remember going down town with my buddy Alan and we would hit up multiple street carts for this delicious corn. We would stuff our faces and walk the streets of LA with corn in one hand and tacos in the other–that’s the life!
The whole corn cob is covered in Tajin and fire roasted to start. After the corn has cooled it is slathered in mayo, Cotija or Parmesan cheese, fresh lime juice, hot sauce and a dash of chipotle to finish it off. Every creamy, salt and smoky flavor keep you coming back for more.
This is a must make for cinco de mayo, or really any summer BBQ! It’s always fun to just grill the corn and set up a bar so your guests can dress it themselves. But I must say, no matter how I’ve served it I always get rave reviews.
Enjoy, and eat your Hartt out!
- 4 ears of corn
- 3 tablespoon tajin seasoning
- 2 limes (quartered)
- ½ cup mayonnaise
- ½ cup cotija cheese (crumbles)
- ½ cup cilantro (chopped)
- ½ teaspoon cumin
- Hot sauce
- Chipotle seasoning
- Shuck corn but leave on stems. Use juice of one quartered lime, a pinch of tajin and wrap in foil. Place on grill over high heat for 10 minutes.
- While corn cooks mix the rest of the Tajin, with the cumin and mayo.
- Let corn sit for 5 minutes wrapped, then unwrap and let it come to room temperature.
- Start dressing your elote by coating it with the mayo mixture, cheese, sprinkle of chipotle seasoning, hot sauce, and top it off with some cilantro. Serve and enjoy!