Spicy Elote (also known as Mexican Street Corn) is a handheld treat designed for a nibble while strolling, browsing, and window shopping. Always a party for the palette, it brings to mind street festivals and early autumn celebrations. Make it at home during peak corn season, and enjoy a little bit of armchair traveling!
Longtime food stylist Ana Kelly dreamed this up during a photo session, making her, once again, the most popular person in the room.
Spicy Mexican Street Corn Recipe
INGREDIENTS
6 to 8 ears of sweet corn
½ cup sour cream
½ cup mayonnaise
¼ cup cilantro, finely minced
2 cloves garlic, finely minced
½ tsp chipotle pepper (less for milder taste, more for spicy!)
1 tsp lime zest
2 tbsp Fresh Lime juice
½ cup queso fresco, crumbled
Salt and black pepper to taste
Extra lime wedges and cilantro leaves for use at table
INSTRUCTIONS
- Whisk together sour cream, mayonnaise, cilantro, garlic, chipotle, lime juice and lime zest. Add more Chipotle for a kick. You might want to add a bit of salt and black pepper.
- Husk the corn, and grill gently until slightly charred on all sides. Slather the corn with sauce, squeeze the lime wedges over the cobs, and sprinkle with crumbled queso fresco and cilantro leaves. Enjoy!
Recipe and Styling by Ana Kelly / Photography by Adam Milliron
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