Elotes are perhaps the most popular of all Oaxacan street food, and with good reason. Hot, tasty, easy-to-eat and satisfying all your basic Mexican corn/lime/chile/salt needs, these babies rule the streets. Esquites, their cut-off-the-cob cousin, is basically the same snack except eaten out of a styrofoam cup with a spoon. We opted for elotes in this instance, as they can be enjoyed without dirtying a dish or utensil. Less mess more better.
This recipe is from Margarita Carillo Arronte’s Mexico: The Cookbook.
Styled and photographed by Sasha Swerdloff of the Tending the Table blog, with support from Hannah Aronowitz.
Elotes – Charred Corn with Queso Fresco, Chile and Lime
WHAT YOU NEED:
4 ears of corn with husks on
1 lime, cut into wedges
5 tablespoons mayonnaise
4 ounces queso fresco, crumbled
HOW TO MAKE IT:
Turn the oven to broil.
Partially peel the corn and soak it in a bowl of water for 3-5 minutes.
Place the soaked corn on a parchment lined baking sheet and broil for 5-10 minutes.
Remove the corn from the oven, brush with oil and sprinkle with salt. Continue broiling for another 10 minutes until charred.
Squeeze some lime over the corn, smear with mayonnaise, then roll the corn in crumbled cheese and sprinkle with chili and salt.