Top | Nathan Krishnamurthy
(recipe, Nathan Krishnamurthy)
Elote is a simple and delicious street food from Mexico. Cooked corn on the cob is smeared with mayonaise and sprinkled with seasonings and cojita cheese. Sour cream makes a tangy addition to the classic, but don't hesitate to add your favorite seasonings, spices, or hot sauce. Impale the cob with a stick, and it's ready to eat.
- 1 egg yolk, at room temperature
- 2 tsp. Dijon mustard
- 1 tsp. lemon juice
- ¾ cup vegetable oil
- Salt and pepper, to taste
- 4 ears of corn
- 4 wooden skewers
- ¾ cup mayonnaise
- ¼ cup sour cream
- 1 cup finely grated cotija or Parmesan cheese
- Chili powder
- Lime wedges
- Make the mayonnaise: Whisk together the egg yolk, mustard, and lemon juice. Whisk briskly, adding the oil drop by drop, gradually forming an emulsion. As the sauce comes together, oil can be added in a slow stream with continuous whisking. Season to taste.
- Make the corn: Grill or roast the corn, husks on, for 15 to 30 minutes, until the husks have browned. (If you're grilling, soak the corn so the husks won't catch on fire.) Shuck and skewer.
- Assemble the elote: Combine the mayonnaise and sour cream, and slather each ear with a dollop of the mixture. Roll each ear in the grated cheese until thoroughly coated. Sprinkle with the chili powder, cumin, and salt to taste. Serve with the lime wedges.
You can buy jarred mayonnaise, of course, but you should make it yourself if you can; the ingredients are already in your kitchen, and the results are worth it. Remember, however, that raw eggs carry a slight risk of salmonella and other food-borne illness. Fresh, non-industrial eggs are generally safe, but if you are sick, pregnant, or susceptible to food-borne illness, or if raw eggs just scare you, use pasteurized eggs instead.