Friday, August 23, 2013

Elote {On a Stick!}

Throughout Mexican neighborhoods, street vendors peddle elote, corn that's been boiled, grilled, slathered with mayonnaise, and sprinkled with parmesan cheese and chili powder.

adapted from On a Stick! by Matt Armendariz

Husk corn and boil it for 4 minutes or until desired doneness. Insert a wooden stick firmly into the bottom of each ear. Give it a few moments on the grill to char a few of the kernels.

Not being huge mayonnaise fans, we opted for a smear of butter, freshly ground salt and pepper, and a squeeze of lime. This was a winner!

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